Delicious veal meatballs flavoured with a delicious mix of leek, Parmesan cheese and a touch of mustard. I also make a mustard pan sauce to serve with the meatballs, which is optional but easy to do and divine. I most recently served these meatballs with a parsnip and potato mash and roasted carrots, but they go nicely with many a side dish.
To make a pan sauce, remove the meatballs from the pan and keep warm in a moderate oven. Immediately add 2 to 3 tablespoons of brandy or white wine to the hot pan, scraping up the browned bits from the bottom of the pan. Add 150ml chicken stock and 1 to 2 teaspoons of Dijon mustard; whisk well. Let the sauce simmer till reduced by about half, about 10 minutes. Finally, stir in 15g of cold butter till melted. Season to taste with salt and pepper. Serve the sauce with the meatballs over mash or rice.