Meatballs Simmered with Leeks Keftedes Prassoselino
Delight your taste buds with the bold, comforting flavors of Meatballs Simmered with Leeks, also known as Keftedes Prassoselino. This hearty Greek-inspired recipe pairs tender, golden-browned meatballs made from a savory blend of ground beef and pork with a vibrant medley of delicately sautéed leeks, celery, and aromatic herbs. Simmered to perfection in a velvety sauce enriched with white wine, chicken stock, and a zesty splash of lemon juice, this dish offers a perfect balance of earthy and citrusy notes. Ideal for cozy family dinners, it’s best served with crusty bread or a side of rice to soak up every luscious drop. Packed with flavor and Mediterranean charm, Keftedes Prassoselino is an irresistible culinary adventure you'll revisit over and over.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 3 large Leeks
- 3 pieces Celery stalks
- 1 medium Onion
- 2 pieces Garlic cloves
- 1 large Egg
- 50 grams Breadcrumbs
- 3 tablespoons Parsley, finely chopped
- 2 tablespoons Fresh dill, finely chopped
- 3 tablespoons Flour
- 3 tablespoons Olive oil
- 500 milliliters Chicken or vegetable stock
- 100 milliliters White wine
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground allspice
- 1 tablespoon Lemon juice
Instructions
Trim the leeks and rinse them thoroughly to remove any dirt or grit. Slice them into 1 cm (1/2 inch) rounds and set aside.
Chop the celery into pieces about 1 cm (1/2 inch) thick. Finely chop the onion and mince the garlic.
In a mixing bowl, combine the ground beef, ground pork, egg, breadcrumbs, parsley, dill, salt, pepper, and ground allspice. Mix until well combined.
Roll the meat mixture into small meatballs, about 3-4 cm in diameter. Lightly dust each meatball with the flour, shaking off the excess.
Heat 2 tablespoons of olive oil in a large, deep skillet or pot over medium heat. Brown the meatballs in batches, turning them until all sides are golden. Remove and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the onions for 2-3 minutes until softened, then add the garlic and cook for an additional 1 minute.
Add the sliced leeks and celery to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
Pour in the white wine and simmer for 2-3 minutes, allowing the alcohol to evaporate.
Add the chicken or vegetable stock to the skillet and bring to a gentle simmer.
Carefully return the meatballs to the skillet, nestling them into the vegetable mixture.
Cover the skillet with a lid and let the dish simmer for 20-25 minutes, stirring occasionally to ensure the meatballs cook evenly.
Finish the dish by stirring in the lemon juice. Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the meatballs hot, garnished with additional parsley if desired. Pair with crusty bread or rice to soak up the delicious sauce.
Nutrition Facts
Calories |
3099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.5 g | 252% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 5784 mg | 251% | |
| Total Carbohydrate | 149.4 g | 54% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 33.3 g | ||
| Protein | 178.2 g | 356% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 604 mg | 46% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 3112 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
