Meatballs Simmered With Leeks (keftedes Prassoselino)

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 lb ground veal
• 1 lb lean ground lamb
• 1 large onion, minced
• 2 tablespoons rice, raw
• 2 tablespoons fresh mint leaves, finely chopped
• 1/2 cup flat leaf parsley, finely chopped
• 2 teaspoons sweet paprika
• salt & freshly ground black pepper
• 2 large eggs
• 4 -6 tablespoons butter, unsalted
• 3 leeks, large, and light green parts, washed and cut into 2-inch pieces
• 3 -4 celery ribs, leaves and strings removed, chopped into 2-inch pieces
• 1 -2 teaspoon sweet paprika (if you like the extra heat, use hot)
• salt & freshly ground black pepper

Recipe

• 1 make the meatballs:.
• 2 combine all the meatball ingredients in a large bowl and knead well.
• 3 cover and refrigerate for an hour.
• 4 when ready to cook them, shape into golf ball sized portions (around 30).
• 5 place a large, heavy skillet over medium heat.
• 6 add the meatballs and brown them on all sides; do this in batches (do not over-cook, they will cook further with the leeks).
• 7 remove meat to a plate and pour off all the accumulated fat in the skillet.
• 8 reduce heat to low, add 4 tablespoons of butter and scrape up any bits of fond.
• 9 add the leeks and celery and slowly saute, stirring occasionally for about 8 minutes.
• 10 season with salt, pepper and paprika.
• 11 add the meatballs and stir everything together.
• 12 add just enough water to come about two thirds of the way up the meatballs.
• 13 cover and simmer over very low heat for about an hour, checking occasionally to make sure there is sufficient liquid to prevent scorching.
• 14 if you like (it does add amazing richness to the dish), swirl two tablespoons of butter in the pan, tipping it to distribute the butter throughout the meat and leeks.
• 15 remove from heat, rest briefly, and serve.