TURKEY MEATBALLS ON A BED OF LEEKS
Provided by Food Network
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Clean the leeks: cut off the green top parts and slice them lengthwise, separate each leaf and rinse thoroughly under cold water. Dry the leeks well and then roughly chop them.
- Using a wooden spoon, saute the leeks in a large skillet with about 3 tablespoons olive oil over medium-high heat, for about 10 minutes, stirring often. Remove from the heat once completely softened and the leeks begin to turn a golden blonde.
- While the leeks are cooking, start the meatballs:
- In a large bowl, mix together the ground meat, shallot (or onion), chopped parsley, 2 tablespoons bread crumbs, grated Parmesan, and egg yolk. Season the mixture lightly with salt and freshly ground pepper.
- Pour the bread crumbs in a pasta bowl and roll in the meatballs as you are preparing them. Set the meat aside on a large plate, do not make a pile; use 2 plates, if necessary.
- Return the pan with the leeks to a medium-high heat, add the meatballs and saute gently flipping them once or twice.
- Once they are browned, lower the heat and add the broth a few tablespoons at a time. Season with a light sprinkle of salt and some ground pepper, lower the heat to medium-low and cook for about 25 minutes, always making sure that the sauce does not dry up.
- This dish makes Debi very happy, she says that this sauce is probably the closest thing that I prepare that actually deserves to be called gravy!
Nutrition Facts : Calories 265, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 65 milligrams, Sodium 351 milligrams, Carbohydrate 21 grams, Fiber 1.5 grams, Protein 24 grams, Sugar 3 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
