Lemony leek meatballs from Jerusalem (page 44) by Yotam Ottolenghi and Sami Tamimi

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Notes about this recipe

  • SarahL on November 21, 2025

    Loved these - they were light and hearty at the same time, with excellent flavor. Liked the ratio of leeks to beef, and they were easy to make ahead of time. The sauce took longer to reduce, so next time I wouldn’t cover the pan for so long.

  • Baxter850 on May 25, 2021

    Made smaller balls for a party. Think my stock wasn’t hot enough because the balls were a bit mushy. Finished them in the sauté pan to firm them up. Nice flavor. Fun, light and fresh. Would make again but try the variation called for in the book.

  • stef on January 04, 2021

    Nice tender meatball. I added half tablespoon of harrissa to give them some zap. A repeat

  • greatembini on December 30, 2018

    Delicious! Delightfully lemony, with a soft texture that my husband wasn't fond of but that the rest of the family enjoyed.

  • e_ballad on June 22, 2017

    Unlike other reviewers for this recipe, we were quite underwhelmed by these meatballs. I never thought I'd use this word to describe an Ottolenghi recipe: bland. A sprinkling of Aleppo pepper improved things, but still not enough for a repeat showing.

  • clcorbi on December 31, 2016

    My first recipe from this cookbook--delicious! I think these make a great main course and, although I don't always like yogurt with savory dishes, I really loved the combination here. I did deviate from the cooking method a bit for these--rather than steaming and blending the leeks, which seemed fussy, we finely diced them and sautéed them until they were soft, then mixed them in with the rest of the meatball ingredients. I made the meatballs a bit smaller than recommended because I was afraid they'd fall apart, so I probably ended up with 12 or 13. I also only simmered them in the stock//lemon juice for about 17-18 minutes before removing the lid and letting the liquid reduce. Served with the yogurt and herb garnish (we used cilantro), plus some pita and hummus, this was a lovely dinner. Note to self: next time, try these with shallots or onion as leeks are crazy expensive.

  • Rutabaga on November 16, 2016

    These meatballs have a light, delicate flavor. I used ground turkey, and made them into about twelve small patties, so they only needed about ten minutes of cooking in a little chicken stock and lemon juice after being well browned. They weren't as popular as more traditional (read: meat-centric) meatballs with my husband and son, but they still liked them.

  • twoyolks on November 15, 2016

    These are less meatballs than they are leek fritters with a little bit of meat. However, they're really quite good. The leeks add a mild flavor to the meatballs and there's just enough meat to make them rich enough. The lemon flavor goes well with this.

  • mondraussie on January 01, 2016

    Delicious, and as previous reviewer noted, does go very well with pumpkin mash.

  • WFPLCleanEating on November 13, 2015

    Yummy! (Rachel S-K)

  • j_h on January 09, 2015

    If serving as a main, this goes quite well with Pumpkin mash from Marie Claire: Kitchen: The Ultimate Recipe Collection by Michele Cranston - http://www.eatyourbooks.com/library/recipes/629234/pumpkin-mash

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