Lemony Leek Meatballs
Let this Ottolenghi-inspired dish become a staple in your home.
Serve these meatballs with sweet potato wedges, a beautiful green salad and some beetroot relish or some red cabbage sauerkraut.
You could halve the batch if you wanted to, but it’s also nice to have plenty left over for lunch or dinner the next day.
(makes ~ 12 patties)
- 2 large leeks, trimmed, well washed and roughly chopped
- 500g grass-fed minced beef
- 150g homemade almond meal
- 3 organic eggs, beaten
- 2 tsp good quality fine salt
- Cracked black pepper to taste
- Olive oil
- 200-300mL vegetable or chicken stock
- 120mL fresh lemon juice
- Freshly chopped parsley
- Steam the leeks for approximately 20 minutes, until completely soft. Place leeks on some paper towel, dry off a little, then place them in a clean tea towel, wrap them up and allow them to cool and for excess moisture to be dried.
- Transfer the leeks to a food processor and pulse briefly.
- Place the meat in a large mixing bowl, along with the leeks, almond meal, eggs, salt and pepper. Mix to combine well. Shape the mix into balls (roughly 80g) placing them on a large plate and slightly flatten them into patties.
- Refrigerate for 30 minutes.
- Heat up about one tablespoon of olive oil in a frying pan over medium-high heat and sear patties on both sides until golden brown. Transfer to a clean plate. You will have to do this in a few batches, depending on the size of your pan. Wipe the pan in between batches and re-oil the pan.
- In a large deep pan for which you have a lid, place the patties (slightly overlapping if needed) and cook over medium heat. Pour over enough stock, almost covering the patties. Add the lemon juice. Bring to the boil, reduce the heat, cover and gently simmer for 30 minutes.
- Remove the patties from the remaining liquid.
- Serve warm and garnish with parsley.
Per Serving (recipe serves 12)