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October 13, 2014 / Chris Blum

Leek and Beef Meatballs

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Another amazing dish from Jerusalem by Ottolenghi! I made a few minor changes.

Ingredients
6 leeks
1 lb ground beef
1 c bread crumbs
2 large eggs
1 ¼ tsp salt
1 tsp black pepper
2 TBSP oil
1 ¼ c chicken stock
1/3 c freshly squeezed lemon juice
Greek yogurt
1 TBSP fresh chopped parsley

Cut the leeks into 3/4 inch slices, rinse well, 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 then roughly chop the leeks by hand.

In a large mixing bowl, mix together the leeks, meat, bread crumbs, eggs, salt, and pepper. Form the mix into meatballs. Refrigerate for 30 minutes.

Heat oil over medium high heat in a large, heavy bottomed frying pan (with a lid). Sear the patties on both sides until golden brown.

Pour over enough stock to almost, but not quite cover the patties. Add the lemon juice and ½ tsp salt. Bring to a boil, then cover, and simmer gently for 30 minutes.

When the meatballs are done cooking, 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 sit aside to cool down. Serve with a dollop of the yogurt and a sprinkle of the parsley.

Serves 6.

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