Blanch the peeled potato and carrot for 3-4 minutes in boiling water. Rinse under running water, cut them into pieces and blend them in a blender with the chopped leeks, onion, peeled roasted peppers.
Add the resulting puree to the minced meat with the chopped parsley, corn and spices. Knead the mixture well. Put it in a refrigerator for 2 hours so that the flavors combine. Then shape meatballs with wet hands and arrange them in a baking dish, covered with baking paper.
Put them to bake in a moderately heated oven and also turn them over to bake on the other side. Serve the meatballs with vegetables and minced meat with a side of roasted potatoes or potato salad.