Are you in the mood for a delicious, healthy, protein-packed meal? Well, this recipe is for you!

Egyptian meatballs are a go-to comfort food in all Egyptian households. 

But first...what are meatballs?

As you already may know, meatballs are small, round balls of ground meat that are commonly used in a variety of dishes. They can be made from a variety of meats, including beef, pork, chicken, or lamb, and are often seasoned with herbs, spices, and other flavorings. Meatballs can be cooked in a variety of ways, including frying, baking, or simmering in a sauce. They are often served as a main dish or as an ingredient in a larger recipe, such as meatball subs or spaghetti and meatballs.

BUT, Egyptians tend to eat meatballs differently. Instead of pork and chicken, we tend to use a mix of lamb and beef, or sometimes beef only. We also like it extra saucy. AND, we don't serve it with spaghetti, instead, we utilize one of the most favorite grains in Arabic and Asian cuisines, and you guessed it, it's rice!

In Chez Diya's case, lean minced beef is used for this recipe (to keep our hearts healthy) along with fiber-packed brown rice (to keep our guts moving)

Here is a recipe for traditional Egyptian meatballs, also known as kofta:

Ingredients: (Serves 2-3)

Meatballs:
500gms of lean ground beef
1 large onion, grated
1 tbsp of all spice 
1 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
salt and pepper to taste
1 bunch of fresh parsley, chopped 
1 egg, beaten
olive oil for frying

Sauce:
500G Pomi Passata finely chopped tomatoes with herbs (you can use plain tomato passata, and add a tsp of basil and oregano each)
1 tbsp of tomato paste
3/4 cups of water
3 cloves of garlic, minced
salt and pepper to taste

Directions for Meatballs: 
1 - In a large bowl, mix together the ground meat, onion, all spice, paprika, cayenne (if using), salt, pepper, parsley, and egg. Use your hands to mix the ingredients together until well combined.
2 - Shape the mixture into small meatballs, about the size of a golf ball.
3 - Heat a few tablespoons of olive oil in a large pan over medium heat.
4 - Add the meatballs to the pan and cook for about 8-10 minutes, turning occasionally, until they are browned and cooked through.
5 - Remove the meatballs from the pan and drain on a paper towel.

Once the meatballs are resting, start cooking the sauce (or you can save time and make the sauce while the meatballs are cooking - whichever your heart desires!)

Directions for Sauce:
1 - Heat the olive oil in a saucepan over medium heat.
2 - Add the garlic and cook until it is translucent, about 3 minutes.
3 - Add the finally chopped tomatoes passata with herbs, tomato paste, water, salt, and pepper to the saucepan. Stir to combine.
4 - Bring the sauce to a boil, then reduce the heat to low and simmer for 12-20 minutes, until the sauce has thickened slightly. 
5 - Put the meatballs in the sauce and let it simmer for an additional 5 minutes.

Serve with a cup of flaky whole grain rice on the side, and ta - da!

I hope you enjoy this recipe for Egyptian meatballs! Let me know your feedback here!

Bil Hana Wel Shefa! Bon Appétit!