Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A favorite recipe from my mother-in-law. Serve over couscous with sour cream.

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Recipe Summary

cook:
35 mins
total:
55 mins
prep:
20 mins
Servings:
24
Yield:
24 meatballs
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a pot of lightly salted water to a boil. Add leeks; cook until tender, about 5 minutes. Drain; transfer to a plate to cool. Chop leeks finely with a sharp knife, or in a food processor.

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  • Combine leeks, ground beef, bread crumbs, and eggs in a large bowl; season with salt and pepper. Mix until combined; shape with hands into walnut-sized meatballs.

  • Heat olive oil in a large skillet over medium heat. Cook meatballs, turning as needed, until evenly browned, 5 to 10 minutes. Add water, lemon juice, and butter; bring to a boil. Simmer, covered, until meatballs are no longer pink in the center, 15 to 20 minutes.

Nutrition Facts

90 calories; protein 4.9g; carbohydrates 8.7g; fat 4.1g; cholesterol 28.6mg; sodium 67.3mg. Full Nutrition
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