Meatballs with Leeks

Name: Meatballs with Leeks (Keftedes me Prassa)
Yield: Serves 4-6
Cuisine: Greek
Ingredients: 1 cup dry white wine; 4 medium leeks, white and tender green, sliced into ½-inch crosswise pieces; Sea salt and freshly ground pepper, or minced fresh or dried chili pepper to taste; Sea salt and freshly ground pepper, or minced fresh or dried chili pepper to taste; ⅓ cup olive oil; Avgolemono Sauce (optional); Sea salt and freshly ground pepper, or minced fresh or dried chili pepper to taste; Sea salt and freshly ground pepper, or minced fresh or dried chili pepper to taste; Meatballs; Flour, for dredging

Keftedes me Prassa

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Foods of Greece

By Aglaia Kremezi

Published 1993

About

This is a typical winter dish, cooked all over Thessaly, Epirus, and Macedonia. Sometimes potatoes and carrots are added to extend it.

Ingredients

⅓ cup olive oil
4 medium leeks, white and tender green, sliced into ½-inch crosswise pieces
1 cup</

Europe
Macedonia
Greece
Eprius
Thessalia
Main course
Mediterranean

Method

Pour the olive oil into a heavy, wide sauté pan that will hold the meatballs in one layer, and sauté the leeks until translucent, 3 to 4 minutes. Add the wine and boil for 1 minute. Add salt and pepper.

Dredge the meatballs in flour, shake to rid of excess, and arrange on top of the leeks in the pan. Lower the heat so liquid will just simmer, and cover. Cook for about 20 minutes, adding