Leek Meatballs



  • 300g leek (very finely chopped)
  • 1 medium-sized carrot (grated)
  • a handful of parsley
  • 8-10 leaves of fresh mint (finely chopped)
  • 150g medium-fat beef mince
  • 1 egg
  • 1 tablespoon whole wheat flour
  • 2 tablespoons olive oil
  • Salt
  • Black pepper

To serve

  • Strained yogurt (one tablespoon per serving)
  • Turmeric
  1. Start sautéeing the leeks in a pan with olive oil. After the leeks softened, add carrots and continue to sautée, then allow to cool.
  2. Put the vegetable mixture obtained in the first step, beef mince, egg, flour, greens, parsley, mint, salt and pepper in a deep bowl, mix them and finally knead.
  3. Roll small meatballs in between your palms, place them on a tray with baking paper on it and cook in an oven preheated to 200 degrees until they are lightly browned.
  4. Mix yogurt and turmeric and serve the meatballs with one tablespoon of yogurt with turmeric per serving.

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