Leek Meat Balls

Preparation info
    • Difficulty


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By Claudia Roden

Published 1986

  • About


  • 1 kg (2 lb) leeks
  • Salt
  • 500 g (


Wash the leeks very carefully. Remove their tough outer leaves and trim both ends. Boil in lightly salted water until just tender. Drain and mince or chop very finely.

Turn the meat into a very smooth paste in the usual way. Mix it with the minced leeks, breadcrumbs and eggs, and season with salt and pepper. Mix well. Shape into walnut-sized balls and fry in oil