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Cut the leeks into 3/4-inch slices and steam them for approximately
20 minutes, until completely soft. Drain and leave to cool,
then squeeze out any residual water with a tea towel. Process the
leeks in a food processor by pulsing a few times until well chopped
but not mushy. Place the leeks in a large mixing bowl, along with
the meat, bread crumbs, eggs, 1 1/4 teaspoons salt, and 1 teaspoon
black pepper. Form the mix into flat patties, roughly 2 3/4 by 3/4 inches this should make 8. Refrigerate for 30 minutes.
Heat the oil over medium-high heat in a large, heavy-bottomed
frying pan for which you have a lid. Sear the patties on both sides
until golden brown; this can be done in batches if necessary.
Wipe out the pan with a paper towel and then lay the meatballs on
the bottom, slightly overlapping if needed. Pour over enough stock
to almost, but not quite cover the patties. Add the lemon juice and 1/2 teaspoon salt. Bring to a boil, then cover and simmer gently for
30 minutes. Remove the lid and cook for a few more minutes, if
needed, until almost all the liquid has evaporated. Remove the
pan from the heat and set aside to cool down.
Serve the meatballs just warm or at room temperature, with a
dollop of the yogurt and a sprinkle of the parsley. |
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