Meatballs Simmered With Leeks (Keftedes Prassoselin

Name: Meatballs Simmered With Leeks (Keftedes Prassoselino)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Make the Meatballs:
2
Combine all the meatball ingredients in a large bowl and knead well.
3
Cover and refrigerate for an hour.
4
When ready to cook them, shape into golf ball sized portions (around 30).
5
Place a large, heavy skillet over medium heat.
6
Add the meatballs and brown them on all sides; do this in batches (do not over-cook, they will cook further with the leeks).
7
Remove meat to a plate and pour off all the accumulated fat in the skillet.
8
Reduce heat to low, add 4 tablespoons of butter and scrape up any bits of fond.
9
Add the leeks and celery and slowly saute, stirring occasionally for about 8 minutes.
10
Season with salt, pepper and paprika.
11
Add the meatballs and stir everything together.
12
Add just enough water to come about two thirds of the way up the meatballs.
13
Cover and simmer over very low heat for about an hour, checking occasionally to make sure there is sufficient liquid to prevent scorching.
14
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.
15
Remove from heat, rest briefly, and serve.

1259

kcal

Calories

114

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.

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 16 ingredients. The key ingredients include: For the Meatballs, 1 lb ground veal, 1 lb lean ground lamb, 1 large onion, minced, and more.

Yes, Meatballs Simmered With Leeks (Keftedes Prassoselino) 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!

Meatballs Simmered With Leeks (Keftedes Prassoselino)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions