Ingredients
- 500 g minced veal pulp
- 430 g Clean leeks
- 400 g Cereal bread
- 100 g Celery
- 100 g Carrot
- 80 g Fresh cream
- 4 eggs
- Flour
- Extra virgin olive oil
- salt
- pepper
Cut the bread into pieces, put it in the glass of the mixer and blend it finely. Brown the finely chopped carrot, celery and 80 g of leek in a pan with a couple of tablespoons of oil, then add the meat and cook until it has browned without browning. Turn off and transfer to a bowl; add 200 g of smoothie bread, 2 eggs, a spoonful of flour; add salt and pepper and let it rest for about half an hour.
Prepare the leek sauce: thinly slice the remaining leeks and stew them in a pan with a couple of tablespoons of oil, letting them dry for 5 'covered; then add half a glass of water and turn up the heat; when they are tender, add the cream, mix and cook for 2-3 minutes.
Blend the meat mixture to make it more homogeneous and better bound, otherwise the meatballs could fall apart during cooking. Shape into balls of about 60 g, pass them in the flour, beaten eggs and smoothed bread left over. Cook them in a pan with plenty of hot oil until golden brown. Serve the meatballs with the leek sauce.
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