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 bread stale; 1/2 cup milk; 1 pound ground beef pork or chicken; 1 onion finely chopped; 8 ounces corn kernels drained; 1 egg; 1 teaspoon dijon mustard; 3 tablespoons olive oil; 1 tablespoon butter; 2 leeks cleaned, trimmed and sliced diagonally; 1 shallot chopped; 1 clove garlic chopped; 3/4 cup vegetable stock; 1/2 cup heavy cream; 1 bunch flat leaf parsley chopped; 1 teaspoon cornstarch; grated nutmeg

Servings: persons

4 slices bread stale
1/2 cup milk
1 pound ground beef pork or chicken
1 onion finely chopped
8 ounces corn kernels drained
1 egg
1 teaspoon dijon mustard
3 tablespoons olive oil
1 tablespoon butter
2 leeks cleaned, trimmed and sliced diagonally
1 shallot chopped
1 clove garlic chopped
3/4 cup vegetable stock
1/2 cup heavy cream
1 bunch flat leaf parsley chopped
1 teaspoon cornstarch
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.

647

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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 bread stale, 1/2 cup milk, 1 pound ground beef pork or chicken, 1 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.

That's it — enjoy your meal!

Corn Meatballs With Leeks And Parsley Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions