Peel the leeks of their older and tougher outer layers and cut very finely. Wash the brown champignons and chop them into tiny cubes, along with their stems.
Remove the seeds and stems from the chili peppers, chop them finely. Chop the parsley finely, along with the softer stems.
Mix all the products with the mince, add the salt, black pepper, cumin and knead well in a bowl.
Cover with plastic wrap and leave in the fridge for at least 1 hour.
With wet hands, grab about 4.5 oz (140 g) of the mince at a time and form large, flat meatballs. Grill them on the barbecue with wood charcoal or on a well-heated electric grill.
Grill until the meatballs get well-defined lines on both sides.
Serve in the delightful company of homemade royal pickle + a glass of chilled grape brandy.
Bon appetit and cheers!