Sharl felt like meatballs for dinner, but instead of making them with traditional red sauce and spaghetti, I experimented a little and came up with this...it was SO good!
I've never cooked leeks before, so of course I couldn't resist buying some to try!
To wash leeks properly (because there is a lot of sand and soil hidden in the layers), cut leeks lenghtwise and slice thinly crosswise into half moon. Immerse leeks in a large bowl of cold water and separate layers to allow dirt to fall to the bottom of the bowl. They are so delicious with a really mild onion flavour. I'm already thinking about what to make with the rest of the leeks!
Ingredients
500g ground veal
2 cloves garlic, minced
1/4 cup breadcrumbs
2-3 tbsp Parmesan cheese
1/4 tsp dried thyme
1 egg
1 large leek sliced (white parts and light green parts only)
splash of vermouth or brandy
3 tbsp cream cheese
1/2 cup milk
pinch of saffron
Fingerling potatoes, scrubbed
Green beans, trimmed
Directions
Place fingerling potatoes in a pot of water to boil for about 15-17 minutes.
Meanwhile, use a fork to gently mix ground veal, half of the minced garlic, bread crumbs, Parmesan cheese, thyme and egg in a large bowl. Form into meatballs and fry in a non-stick skillet until browned and cooked through (about 7 minutes per side). When meatballs are cooked, remove from pan and allow to rest on a plate lined with paper towel.
Add the green beans to the pot of potatoes to steam for about 10 minutes while you cook the cream sauce.
Add a little olive oil to the pan and sauté the rest of the garlic and the leeks until softened. (You can add a splash of vermouth or brandy at this point if desired...I added vermouth) Melt the cream cheese in the pan and add enough milk to thin out the sauce a little. Add pinch of saffron and season with salt and pepper. Serve sauce over meatballs and serve alongside fingerling potatoes and steamed green beans.
No comments:
Post a Comment