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Categories:
ground veal lean ground lamb onion rice mint flat leaf parsley sweet paprika salt eggs leeks butter leeks celery sweet paprika salt
Viewed: 62 - Published at: 9 years agoIngredients
- For the Meatballs
- 1 lb ground veal
- 1 lb lean ground lamb
- 1 large onion, minced
- 2 tablespoons rice, raw
- 2 tablespoons fresh mint leaves, finely chopped
- 1/2 cup flat leaf parsley, finely chopped
- 2 teaspoons sweet paprika
- salt & freshly ground black pepper
- 2 large eggs
- For the Leeks
- 4 -6 tablespoons butter, unsalted
- 3 leeks, large, white and light green parts, washed and cut into 2-inch pieces
- 3 -4 celery ribs, leaves and strings removed, chopped into 2-inch pieces
- 1 -2 teaspoon sweet paprika (if you like the extra heat, use hot)
- salt & freshly ground black pepper
Method
- Make the Meatballs:
- Combine all the meatball ingredients in a large bowl and knead well.
- Cover and refrigerate for an hour.
- When ready to cook them, shape into golf ball sized portions (around 30).
- Place a large, heavy skillet over medium heat.
- Add the meatballs and brown them on all sides; do this in batches (do not over-cook, they will cook further with the leeks).
- Remove meat to a plate and pour off all the accumulated fat in the skillet.
- Reduce heat to low, add 4 tablespoons of butter and scrape up any bits of fond.
- Add the leeks and celery and slowly saute, stirring occasionally for about 8 minutes.
- Season with salt, pepper and paprika.
- Add the meatballs and stir everything together.
- Add just enough water to come about two thirds of the way up the meatballs.
- Cover and simmer over very low heat for about an hour, checking occasionally to make sure there is sufficient liquid to prevent scorching.
- If you like (it does add amazing richness to the dish), swirl two tablespoons of butter in the pan, tipping it to distribute the butter throughout the meat and leeks.
- Remove from heat, rest briefly, and serve.
