The chef, Maisa Abdel Salam, came up with an innovative recipe for the meatballs in a unique and unconventional way, mixing tomato and mushroom sauce for a delicious and unconventional lunch.


- Minced meat: 500 grams (for meatballs)
- Mushrooms: Cup (minced, for meatballs)
- Biscuits: 2
tablespoons (minced, for meatballs) - parsley: large spoon (minced, for meatballs)
- Onions: 1 cup (minced, for meatballs)
- Salt: 1/4 teaspoon (for meatballs)
- Black pepper: 1/4 teaspoon (meatballs)
- Meat seasoning: 1/4 teaspoon (for meatballs)
- Dried Thyme: 1/4 teaspoon (for meatballs)
- Nutmeg: 1/4 teaspoon (for meatballs)
- Vegetable oil: 3 tablespoons (for meatballs)
- Flour: 2 tablespoons (for meatballs)
- Tomato juice: 4 cups (for tomato sauce)
- Tomato paste: a tablespoon (for tomato sauce)
- Onion: 1
cup (minced, for tomato sauce) - garlic: parsley (minced, tomato sauce)
- salt: 1/4 teaspoon (for tomato sauce)
- black pepper: 1/4 teaspoon (for tomato sauce)
- Dried Thyme: 1/4 teaspoon (for tomato sauce)
- Vegetable oil: 2 tablespoons (for tomato sauce)

How to prepare

1. In a bowl, place the meat, mushrooms, onions, parsley, salt, black pepper, meat spoons, dry thyme, nutmeg, and crushed plums and mix well with your hand.
2. Form the balls of meat and then put them in the refrigerator for an hour.
3. Roll the meatballs into the flour until covered on all sides.
4. Put the oil in a non-stick skillet well, then add the meat balls and let it brown on all sides.
5. To prepare the sauce: heat the onions in the oil until it melts and add the garlic and my heart.
6. Add tomato juice, tomato paste, salt, black pepper, dry thyme, and mix the mixture on the fire to boil.
7. Then add the meatballs and leave them on the fire until the sauce is softened.
8. Pour them next to the peeled rice or boiled noodles.