Meatballs with Leeks and Processed Cheese

12/12/2016
Topato
fromTopatoDarth Vader555359581
"A tasty fall-winter dish which we`re sure is going to be a common sight at your dining table."
Preparation50 min.
Cooking45 min.
Тotal95 min.
Servings4
Cook
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  • Rating4 out of 5
  • cooked1

Ingredients

  • mince - 17.5 oz (500 g), veal
  • whole grain bread - 1 slice
  • milk - 3 1/3 tbsp (50 ml)
  • eggs - 4
  • black pepper - 1/2 tsp
  • savory - 1 tsp
  • leeks - 17.5 oz (500 g), chopped into round slices
  • butter - 3 1/3 tbsp (50 g)
  • white wine - 3 1/3 tbsp (50 ml)
  • processed cheese - 2/5 cup (100 g)
  • lemon juice - 1 tbsp
  • salt - to taste

Preparation

Pour cold milk over the bread slice. Wait for it get soaked and rub it to crumbs.

Mix the mince with the bread, 1 egg, the black pepper, savory and salt to taste.

Knead the mince well until homogeneous and form meatballs with greased hands. Put them in the fridge for 30 min.

In the meantime, braise the chopped into round slices leeks in the melted butter on medium heat for about 10 min. Add the white wine and cook until it evaporates.

Pour this mixture into an oven dish and arrange the meatballs on top. Bake for 15 min. at 356°F (180 °C) in the oven.

Stir the remaining 3 eggs with the lemon juice and finely chopped processed cheese. Pour this mixture over the meatballs and bake another 15 min. until the eggs redden.find similar recipes here

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