Meatballs with leek

Ingredients for 4 servings:

• 1 kg minced beef
• 3 leek(s)
• 3 eggs
• 1 cup breadcrumbs
• salt and pepper
• Nutmeg, freshly grated
• Oil for frying

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes

very simple and tasty Israeli dish

We use the whole leek, both the white and green parts. Remove the root from the leek, score the green and white parts, and rinse thoroughly to remove any sand and dirt. Then cut into thin rolls. To be on the safe side, you can place the cut rolls in a bowl of water and rinse thoroughly again. Cook the leek in a large pot of salted water until the rolls are very, very soft. Then place it in a sieve, rinse thoroughly with cold water several times until the leek is completely cold, and then squeeze out the liquid. If the leek is still hot, it can burn your hands, so be sure to rinse thoroughly with cold water. After squeezing, the leek will have changed shape, and that’s how it should be. Place the mashed leek in a large bowl along with the rest of the ingredients, excluding the oil. Knead the mixture together thoroughly, season to taste, and let it rest, covered, in the refrigerator for 30 minutes. Preheat a large 32 cm skillet with the oil. Remove the mixture from the refrigerator. Place a small bowl of cold water next to it to moisten your hands. Form the meatballs into 4 x 1.5 cm pieces and fry them in the hot oil until golden brown on both sides. Not too hot, so they don’t burn. Serve with potato salad or mashed potatoes and salad. My son was always watching while I fried them and would always steal them fresh from the pan.