AuthorMutfaktan SofrayaLeek Meatballs; It is a traditional meatball called "Grandma's meal", which is one of the indispensable dishes of the Jews of Spanish origin, namely Sephardic people, especially during the Passover Feast as a family. Even those who do not like leeks will love this traditional dish, which you can eat as a main course or as a snack. Be sure to try this easy-to-make, delicious and satisfying recipe!
Leek Meetballs Ingredients:
How To Make Leek Meetballs?
After peeling and discarding the outer leaves of the leeks, wash them thoroughly and finely chop all, including the green leaves.
Add enough water to cover the chopped leek you put in the pot and boil it for about 25 minutes until it softens.
After straining the leeks, let them cool. After it cools, squeeze it well to get rid of all the water.
Take the squeezed leeks into a large bowl, add ground beef, soaked matzah bread or breadcrumbs, eggs, salt and pepper and knead well for 5 minutes.
Put the meatball dough in a bowl and wrap it in cling film and let it rest in the refrigerator for 30 minutes to 1 hour.
Take pieces smaller than egg from the material and shape them. Dip it first in flour and then in egg and fry it in the oil heated in the pan.
If you don't like frying, you can arrange the prepared meatballs on a baking tray with baking paper and bake them in a preheated oven at 180 degrees for 30 minutes.
Serve hot with lemon on the side. You can also eat it cold if you want. Bon Appetit!
Ingredients
Leek Meetballs Ingredients:
Directions
How To Make Leek Meetballs?
After peeling and discarding the outer leaves of the leeks, wash them thoroughly and finely chop all, including the green leaves.
Add enough water to cover the chopped leek you put in the pot and boil it for about 25 minutes until it softens.
After straining the leeks, let them cool. After it cools, squeeze it well to get rid of all the water.
Take the squeezed leeks into a large bowl, add ground beef, soaked matzah bread or breadcrumbs, eggs, salt and pepper and knead well for 5 minutes.
Put the meatball dough in a bowl and wrap it in cling film and let it rest in the refrigerator for 30 minutes to 1 hour.
Take pieces smaller than egg from the material and shape them. Dip it first in flour and then in egg and fry it in the oil heated in the pan.
If you don't like frying, you can arrange the prepared meatballs on a baking tray with baking paper and bake them in a preheated oven at 180 degrees for 30 minutes.
Serve hot with lemon on the side. You can also eat it cold if you want. Bon Appetit!
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