John Myers
Baked Meatballs with Leek Vegetables and Cheese
The perfect baked meatballs with leek vegetables and cheese recipe with a picture and simple step-by-step instructions.
- 650 g Leek halved lengthways and cut
- 1,5 tbsp Oil
- 100 ml Vegetable broth
- 100 g Philadelphia with herbs
- Salt, pepper, cayenne pepper
- 400 g Mixed minced meat
- 1 Egg
- 1 Finely grated carrot
- Salt, pepper, nutmeg, paprika
- 1 Chopped garlic
- 100 g Grated cheese
- Sauté the halved, washed and cut leek in 1 teaspoon of oil for approx. 5 minutes. Pour in the vegetable stock and season with salt, pepper and cayenn pepper, cook until firm to the bite, if there is still a lot of stock, pour off a little. The Philadelphia Stir and season to taste.
- Prepare a meat dough from minced meat, egg, grated carrots (for the binding) and the spices, form dumplings – not too big – and fry in a pan in the remaining oil. Put the leek vegetables in a greased baking dish, place meatballs on top and sprinkle with cheese. Baked in a preheated oven – 180 ° C – until golden brown
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