Egyptian meatballs with spinach

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Cooking time

20-30 min

Cook this recipe in 6 simple steps

1. Prepare the ingredients

Preheat the oven to 220°C . Peel and halve the onions, slice in thin half rings. Peel and chop the garlic. Cut and small dice the tomatoes. Chop the dill after removing the stems. Gently mix the mince with 1 teaspoon of salt en de spices. Using your hands, form the mixture into same size balls.

2. Cook the meatballs

In a medium skillet heat 2 teaspoons of olive oil on medium-high to hot. Add the meatballs and cook, turning occasionally, 4 to 5 minutes, or until browned on all sides. Remove the meatballs from the skillet and transfer to a plate. Add 1 tablespoon of olive oil to the skillet and add the onions. Cook for 5-6 minutes until slightly softened.

3. Make stock

Meanwhile, bring 250 ml water to the boil using a kettle or small pot. Add the vegetable stock cube. Place the baguette on a rimmed baking sheet and bake for 4-5 min.

4. Onion stew

Add the stock and the bay leaf to the pot with onions. Simmer for 5 minutes. Then add the meatballs and leave simmering for another 10 minutes.

5. Cook the spinach

Heat a large skillet with 1 tablespoon of olive oil. Add garlic and cook for 30 seconds. Add the spinach bit by bit and saute for 2-3 minutes until wilted. Remove the skillet from heating and add the tomatoes and 3/4 of dill. Season with salt and pepper.

6. Serve the stew

Slice the baguette. Serve the onion stew with spinach on the side, garnish with the left over dill and add slices of baguette. Enjoy!

What we send

baguette

spinach

veggie stock

tomatoe

bay leaf

onion

garlic

minced meat

dill

shoarma spices

What you need

salt
olive oil
black pepper
 

What you'll use

2 skillets
cooking pot or kettle
oven