Corn Meatballs With Leeks And Parsley Sauce Recipe

Name: Corn Meatballs With Leeks And Parsley Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices stale bread; 1/2 cup milk; 1 lb ground beef, pork or chicken; 1 None onion, finely chopped; 1 can (8 oz) corn kernels, drained; 1 None egg; 1 tsp Dijon mustard; 3 tbsp olive oil; 1 tbsp butter; 2 None leeks, cleaned, trimmed and sliced diagonally; 1 None shallot, chopped; 1 clove garlic, chopped; 3/4 cup vegetable stock; 1/2 cup heavy cream; 1 bunch flat-leaf parsley, chopped; 1 tsp cornstarch; None None Grated nutmeg

Servings: persons

4 slices stale bread
1/2 cup milk
1 lb ground beef, pork or chicken
1 None onion, finely chopped
1 can (8 oz) corn kernels, drained
1 None egg
1 tsp Dijon mustard
3 tbsp olive oil
1 tbsp butter
2 None leeks, cleaned, trimmed and sliced diagonally
1 None shallot, chopped
1 clove garlic, chopped
3/4 cup vegetable stock
1/2 cup heavy cream
1 bunch flat-leaf parsley, chopped
1 tsp cornstarch
None None Grated nutmeg

1
Soak bread in milk for 5 mins. Remove bread from milk and place in large bowl. Add ground meat, onion, corn, egg and mustard. Season and mix well. Shape into 12 meatballs. Heat 2 tbsp of the oil in a large skillet on medium heat. Cook meatballs for 6-7 mins on each side until cooked through. Remove from pan and keep warm.
2
Wipe skillet clean. Heat butter in skillet on medium heat. Saute leeks for 2 mins. Add 1/2 cup water, cover and simmer for 5-7 mins. Season.
3
Meanwhile, heat remaining 1 tbsp oil in a medium saucepan on medium heat. Saute shallot and garlic for 3 mins. Add stock, cream and parsley; simmer for 8-10 mins. Puree with an immersion blender. Return to a boil. Reduce heat to low and simmer 1 min. Mix cornstarch with a little water and stir into sauce. Simmer 1 min or until thickened. Season with salt, pepper and nutmeg.
4
Garnish meatballs and leeks with parsley. Serve with parsley sauce on the side.

684

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 slices stale bread, 1/2 cup milk, 1 lb ground beef, pork or chicken, 1 None onion, finely chopped, and more.

Yes, Corn Meatballs With Leeks And Parsley Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn Meatballs With Leeks And Parsley Sauce

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