Hello Everyone! Today I will be sharing a recipe to one of my favorite dishes my grandma makes everytime I visit her back home in New York. Drum roll please....... Meatballs! But Egyptian style, with arab spices and secrets to the moistest meatballs ever. Let's get started.
Ingredients
Meat
1 Lbs.ground beef
1/2 an onion
1 garlic cloves
pinch of parsley
one egg
3 Tbs sour cream
2 Tbs veggie oil
1 pkg shish kebob seasoning
2 tsp garlic powder
1 tsp pepper
1 tsp salt
2 tsp onion powder
oil for cooking
Tomato sauce
1 garlic clove
other 1/2 of onion diced
2 Tbs oil
2 Tbs tomato paste
3 Tbs ketchup
2 Tbs Sour cream
1/4 cup water
choice of seasonings
Directions
Blend together onion, garlic, and parsley in blender until it becomes a juicy mush like texture. In a large bowl add beef and onion mix, combine with clean hands or a spatula.
Add in egg, sour cream and oil. Once completely incorperated add in all seasoning.
Take into your hand preferred amount of meat to shape your meatballs.(Try to keep smaller to cook evenly and properly)
After shaping meatballs onto a sheet or plate, heat up a large pan with oil. After a few minutes on medium-high heat gently place in meatballs,careful not to splash oil.
Let cook on medium-high heat for a few minutes on each side or until lightly browned.
Line a baking sheet with aluminum oil and preheat oven to 300 degrees Fahrenheit. Put meatballs from pan to sheet and place in oven while making sauce.
Add into the same pan from before the oil and onion. After few minutes or until aroma hits add in garlic until carmelized.
Then quickly to not burn the garlic add in remainder of ingredients and bring down heat to medium low.
Take your meatballs out from oven and place into tomato sauce bath and let simmer and obsorb flavor for at least 15 minutes or more.
Serve hot and enjoy.
Hope you guys will love this dish as much as I do. Stay tuned for more dishes to come and remember to always keep whipping.
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