John Myers
Meatballs in Fine Leek Vegetables with Wild Garlic
The perfect meatballs in fine leek vegetables with wild garlic recipe with a picture and simple step-by-step instructions.
For the meatballs:
- 500 g Mixed minced meat
- 1 Egg
- 1 Diced onion
- 3 tablespoon Breadcrumbs
- 1 teaspoon Salt
- 1 half a teaspoon Seasoned pepper
- 2 Pinches Red chilli flakes
- 2 Pinches Oil for frying
For the leek vegetables:
- 4 Rods Leeks / leeks
- 20 Leaves dated Wild garlic fresh
- 2 tablespoon Extra virgin olive oil
- 150 g Creme fraiche Cheese
- Salt and pepper
- Nutmeg
- Prepare a dough from the ingredients for the meatballs, let it rest for 30 minutes and then form 16 small meatballs. Fry in the heated oil for 4 minutes on each side over medium heat and set aside, covered.
- For the vegetables, cut the leek sticks into slices. Wash the wild garlic in cold water, pat dry and remove the thick stalks at the leaf base. Lay the leaves on top of each other and cut them first into narrow strips, then into fine cubes.
- Heat the oil in a saucepan and fry the leek slices until golden, mixing them once in a while. Add two tablespoons of water, put a lid on and cook the vegetables over a mild heat for about 8 minutes. Then fold in the créme fraiche with the diced wild garlic, season with salt, pepper and nutmeg and put the meatballs in it. Cover and let steep for a few minutes, then serve with jacket potatoes and enjoy.
- Bon appetit!
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