Monday, September 12, 2011

Egg-filled Meat Balls in Tomato Sauce - Kafta bi Beid

4 eggs
200 g tomato sauce
2 tablespoons butter
400 g finely ground beef
1 teaspoon pepper
1 / 2 teaspoon black pepper 

Cloves, red chili pepper
1 small onion
1 / 2 cup water

Chop the onion over the ground beef. Mix the meat well, then peel the hard-boiled eggs and wrap each egg separately with meat. Deep-fry the meatballs in butter. When the meatballs are cooked add one tablespoon flour with the meatballs and then add the tomato sauce. Add the seasoning (Black pepper and a hint of red chili pepper, cloves) and salt to taste and half a cup of water. Leave the sauce boil.

Eat with mashed potatoes (Pureé) or with spaghetti.