Veal and leek meatballs

    Veal and leek meatballs

    3saves
    45min


    2 people made this

    About this recipe: 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.

    Diana Greater London, England, UK

    Ingredients
    Serves: 4 

    • 2 tablespoons olive oil
    • 1 large leek, white and light green parts only, finely chopped
    • 1 shallot, finely chopped
    • 4 tablespoons dried breadcrumbs
    • 3 tablespoons milk
    • 1 tablespoon brandy (optional)
    • 3 tablespoons grated Parmesan or Pecorino Romano cheese
    • 1 teaspoon Dijon mustard
    • 1/2 teaspoon dried thyme
    • salt and black pepper, to taste
    • 500g minced veal
    • 1 egg

    Method
    Prep:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Heat half of the olive oil in a frying pan over medium heat. Add the leek and shallot. Cook and stir till softened, about 5 minutes. Add the brandy to the pan, if using, and cook an additional minute or two till the alcohol evaporates. Remove from heat.
    2. Combine the breadcrumbs and milk in a large mixing bowl; stir well. Add the cheese, mustard, thyme, salt and pepper and mix. Add the veal mince and egg, then mix with your hands till just combined. Roll into balls about the size of a large walnut.
    3. Heat the remaining tablespoon of olive oil in a large frying pan over medium-high heat. Once hot but not smoking, add the meatballs. Reduce heat to medium and cook, turning occasionally, till all sides are browned and the meatballs are no longer pink in the centre, about 10 to 15 minutes.

    To make a mustard pan sauce

    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.

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