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Keftes De Prassa (Leek Meatballs)

 

62

Yield

6

servings

Prep

30

min

Cook

20

min

Ready

50

min

Trans-fat Free, Sugar-Free
 

Ingredients

1 bunch leeks
*
1 ½ cups water
salted
2 pounds ground beef, lean
4 large eggs
beaten
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons garlic
finely chopped
¼ cup dill weed
or 2 teaspoons dried dill weed
*
¼ cup sesame seeds
1 x all-purpose flour
*
1x Olive olive oil
or vegetable oil
*
1 wedges lemon
or red wine vinegar
*

Directions

Cut off roots from bulb end of leeks.

Remove tough outer leaves and trim off tops.

Slice lengthwise and wash thoroughly under running water.

Slice into ½ inch pieces.

Bring salted water to a boil, add leeks, and simmer 10 minutes or until leeks are tender.

Drain in a colander and squeeze all water from leeks.

Combine remaining ingredients (except flour and oil), add leeks, and blend gently.

Shape into meatballs and roll in flour.

Flatten meatballs a little and fry in ¼ inch oil until brown on both sides.

Add more oil to pan when necessary.

Serve with lemon wedges or red wine vinegar.

Variations: Substitute 5 cups finely chopped parsley or scallions for the leeks.

The beef mixture can be shaped into finger rolls, stuffed with cooked rice, and fried in olive or sesame oil or barbecue the meatballs after coating them with flour.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 253g (8.9 oz)
Amount per Serving
Calories 47144% of calories from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 265mg 88%
Sodium 558mg 23%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 6%
Sugars g
Protein 91g
Vitamin A 3% Vitamin C 1%
Calcium 11% Iron 40%
* based on a 2,000 calorie diet How is this calculated?

 

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