Categories: Recipes
      Date: Jan 11, 2016
     Title: Lemony Leek Meatballs

This just in: leeks are a multidimensional vegetable that desperately want to be a part of your meal without being carelessly chucked into a soup. Try this tasty take on a sensational recipe.



Cut the leeks into ¾ inch slices and steam them for about 20 minutes, until completely soft. Drain and leave to cool, then squeeze out any residual water with a tea towel. Process the leeks in a food processor by pulsing a few times until well chopped but not mushy. Place the leeks in a large mixing bowl, along with the meat, bread crumbs, eggs, 1 ¼ teaspoons salt, and 1 teaspoon black pepper. Form the mix into flat patties, roughly 2 ¾ by ¾ inch - makes about 8. Refrigerate for 30 minutes.

Heat the oil over medium high heat in a large, heavy-bottomed frying pan. Sear the patties on both sides until golden brown, in batches if necessary.

Wipe out out the pan with a paper towel and then lay the meatballs on the bottom, slightly overlapping if needed. Pour over enough stock to almost, but not quite cover the patties. Add the lemon juice and ½ teaspoon salt. Bring to a boil, then cover and simmer gently for 30 minutes. Remove the lid and cook for a few more minutes, if needed, until almost all the liquid has evaporated. Remove the pan from the heat and set aside to cool down.

Serve the meatballs just warm or at room temperature, with a dollop of yogurt and parsley.

Adapted from Jerusalem, Yotam Ottolenghi

Serves 4-6