Veal and Carrot Meatballs with Leek Sauce
Cooks in:
1h 15mins
Levels:
Medium
Serves:
6
List of Ingredients
- 18 OZ. of ground veal
- 1 LB. of leeks, cleaned
- 14 OZ. of whole grain bread
- 4 OZ. of celery
- 4 OZ. of carrots
- cream
- 4 WHOLE of eggs
- Flour
- Extravirgin olive oil
- Salt
- Pepper
Method
Cut the bread into pieces, put it in a blender and blend until you obtain a fine crumb. Finely chop the carrot, celery and 3 oz. of the leeks, then sauté them in a pan with a few tablespoons of oil. Then add the meat and cook until it has changed color, without letting it brown.
Remove from heat and place in a bowl; add half of the bread crumbs, 2 eggs, a tablespoon of flour, salt and pepper and let rest for about half an hour. Prepare the leek sauce: thinly slice the remaining leeks and cook them in a pan with a few tablespoons of oil, letting them sweat in the covered pan for 5 minutes. Then add half a glass of water and raise the heat; once tender, pour in the cream, stir and cook for 2-3 minutes.
Blend the meat mixture to make it even and more adherent, otherwise the meatballs could break apart during cooking. Shape into meatballs about 2 1/2 ounces each, rolling each one in flour, the beaten eggs and the remaining bread crumbs. Cook them in a pan with plenty of hot oil until they are golden brown. Serve the meatballs with the leek sauce.
