Meatballs with white sauce, red sauce, fried, baked, grilled - all adored by young and old. But no matter how much we love a given dish, it starts to get boring over time. Here's why we're going to offer you something a bit different - meatballs made from leeks.
Meatballs from Leeks and Beans
Ingredients: 24.5 oz leeks, 2 potatoes, 1 cup boiled ripe beans, 1 carrot, a little finely chopped sauerkraut, 3 eggs, 6 tbsp flour, 6 tbsp breadcrumbs, oil for frying, salt, black pepper and savory to taste.
Preparation: Boil all of the vegetables in salted water with some flour, then drain away the liquid and add the ripe beans to the same container. Mash and season with salt, savory and black pepper. Leave it to sit as is for 30 min. and form meatballs from the resulting mixture, then subsequently roll them in flour, whipped eggs and breadcrumbs and braise until golden in the heated oil.
Meatballs from Leeks and Feta Cheese
Preparation: Clean the leeks, wash them and cut into tiny round slices. Saute, wait for them to cool and add the grated feta and potatoes that have been boiled and grated to the leeks.
Add the finely chopped parsley, 1 egg, the breadcrumbs and season with salt and black pepper. Let the mixture sit for about 1 hour, then form meatballs from it and crumb them in the remaining eggs and flour and fry in oil until golden.
Meatballs from Leeks and Mushrooms
Preparation: Finely chop all the vegetables and boil them in salted water until they soften, then drain, mash with a fork or blend and to this add 1 egg, the finely chopped dill and parsley, black pepper to taste and if necessary - more salt and flour to thicken the mixture. Leave the mixture as is for 30 min. and form meatballs from it, then dip them in flour, whipped eggs and breadcrumbs and fry until golden.