They’re perfect as part of a mezze buffet for a relaxed evening with friends or as a light main course with rice or fresh flatbread.
Leek Meatballs with Lemon
Ingredients
- 6 stalks leek, approx. 800 g
- 250 g ground meat, to taste
- 90 g breadcrumbs
- 2 eggs
- 2 tbsp neutral oil
- 300 ml chicken broth
- 80 ml lemon juice
- 100 g Greek yogurt
- 0.5 bunch parsley
- salt, pepper
Nutrition per meatball, approx.: 222 kcal12 g protein17 g carbs12 g fat3 g fiber
Estimates, calculated from the ingredients.
Instructions
- Carefully clean the 6 stalks leek and cut into 2 cm wide rings.
- Put them in a pot with a little water and steam for about 20 minutes. Add a little more water if needed.
- Drain the cooked leek and let it cool.
- Squeeze the remaining liquid out of the leek with a towel and cut into rough pieces. You can also use a food processor, but then make sure it doesn’t turn into mush.
- Mix the leek with 250 g ground meat, 90 g breadcrumbs, 2 eggs and 1 tsp salt and 1 tsp pepper.
- Shape 8 meatballs and refrigerate for 30 minutes.
- Heat 2 tbsp neutral oil in a nonstick pan and fry the meatballs over medium heat until golden brown.
- Add 300 ml chicken broth so that the leek meatballs are almost covered.
- Add 80 ml lemon juice and 0.5 tsp salt and cover the pan with a lid.
- Cook the meatballs over low heat for 30 minutes.
- Remove the lid and let the liquid reduce almost completely over medium heat.
- The leek meatballs taste great warm or at room temperature. Serve with 100 g Greek yogurt and 0.5 bunch parsley (roughly chopped).
Tips
- Depending on which ground meat you use, the flavor will vary. I prefer ground pork here, because it really brings out the leek flavor.
- Please don’t confuse ground pork with the pork Mett that’s always ready-made at the meat counter. Mett is already seasoned. In most supermarkets, ground pork has to be freshly ground first.
- Fresh baguette or flatbread and other mezze go well with it.
- This recipe is also by Ottolenghi and, by the way, comes from his Jerusalem cookbook (Anzeige).
- Storage: The patties keep in the fridge for 2 to 3 days and can be frozen individually for about 3 months.
Find more kitchen tips from A to Z in our Kitchen A–Z.
Private notes
Saved only in your browser – nobody else can see them. They are included when you print.
Something didn’t work or did you spot a mistake? Just email contact@homemadestuff.blog – I appreciate every bit of feedback.
Frequently Asked Questions about Leek Patties with Lemon
Which ground meat works best?
Ground pork lets the leek flavor shine through best. But don’t confuse it with pre-seasoned pork sausage meat. Other types of ground meat work too, though the flavor will change a bit.
Why do I need to squeeze the leeks so thoroughly?
Steamed leeks hold a lot of water. If it stays in, the patties get too soft and fall apart easily. If you chop them in a food processor, be careful not to turn them into mush.
What goes well with leek patties?
Rice, fresh flatbread or baguette. They taste great warm or at room temperature and fit nicely into a mezze spread. Try them with sweet potatoes with figs and goat cheese.
How long do the lemony leek patties keep?
The patties keep in an airtight container in the fridge for 2 to 3 days. Cold, they’re great on bread or in your lunchbox. To serve them warm, fry them briefly in a skillet or heat them in the oven.
Can I freeze the leek patties?
Yes, cooked patties freeze well. Freeze them individually first, then pack them together well wrapped. They keep for about 3 months. Thaw them in the fridge and reheat them in a skillet.
