Stuffed meatballs kalia

Kalia de boulettes de boeuf aux oeufs

Egg stuffed beef Meatballs kalia

INGREDIENTS For stuffed meatballs:

  • 650 g of ground beef
  • 3 hard boil eggs cut into quarters
  • 1 onion, finely chopped
  • 1 tablespoon of ginger powder
  • 1 tablespoon garlic powder
  • salt and pepper

 INGREDIENTS For the sauce:

  • 350 g potatoes ( cut into 2 or 4 depending on size)
  • 4 large onions chopped
  • 2 pot of yoghurt
  • 3 tablespoons of kalia spice
  • 1/2 teaspoon of saffron
  • 1 bunch of chopped coriander
  • 1 bunch of chopped mint
  • 2 red chilli
  • Oil


The day before mix by hand meat with ginger, garlic, onion, salt and pepper. Make balls and flatten them by placing an egg in the middle and close the meat over the egg. Cover the stuffed meatbalss and keep in the fridge.

The next day heat a large pot with a little oil and sear the potatoes on all sides . They must be golden at the outer side but still raw inside . Keep the potatoes away and fry the onions in the same pot. Onions should be lightly browned but not burned . Keep aside also . Then put the meatballs in the pot and fry every side just for them to be a little golden.

In another pan mix the yogurt, coriander , mint, Kalia spices, saffron, chilli, potatoes, onions, meatballs, salt, pepper and a glass of water . Let marinate in the fridge for one to 2 hours.

Once the time is up put the pot on low heat and simmer covered for one hour , turning occasionally . Check the seasoning and adjust if necessary . Serve with white rice and a salad of carrot and cucumber.

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