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Ingredients55 m servings 90 cals
Original recipe yields 24 servings (24 meatballs)
- 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.
- 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.
Per Serving: 90 calories; 4.1 g fat; 8.7 g carbohydrates; 4.9 g protein; 29 mg cholesterol; 67 mg sodium. Full nutrition
ReviewsRead all reviews 2
That's a lot of leeks. Nevertheless, these meatballs are delicious. The lemon butter sauce at the end is really a winning part of this. I suggest making a bit more than written. In fact, don't t...