Leek meatballs from The Good Cook - Beef & Veal by Time-Life Books

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Notes about this recipe

  • wester on October 22, 2021

    Made these again. Somehow the mixture was even wetter than last time and it was impossible to make the meatballs stay together. All the same, it was still very tasty. Next time I probably won't bother trying to construct meatballs and just fry the mixture as is.

  • wester on November 04, 2014

    My husband loved these - he has forbidden to tinker with the recipe ;-) . I thought the beef/leeks mix was very wet, which made the meatballs very soft. Probably better to put it in the fridge for an hour or so to become a bit more solid. I added a pinch of nutmeg, which was good. It makes a large volume of meatballs, but as they are two-thirds leek they are quite light.

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