Pork meatballs with vegetables

Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Preparation 15
Baking 20
Portions 4
Freezing No


  • 1 pound of chopped pork
  • 1 finely chopped onion
  • 1 finely chopped celery branch
  • 1 finely chopped green pepper
  • 1/3 package of 250 gr (3/4 cup) of Les Cultures de chez nous sliced leeks
  • Salt and pepper, up to taste
  • 1 egg
  • 60 ml (4 tablespoon) of bread breadcrumbs
  • 250 ml (1 cup) of tomatoes juice or vegtables juce
  • Grated Parmesan cheese
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  • With hands, mix well vegetables, chopped pork, seasonings, egg, breadcrumbs and 1/2 cup vegetables juice or tomatoes juice. Create small meatballs.
  • At medium heat, bake meatballs in a pan with a bit of vegetable oil and cover for 10 minutes. Turn meatballs from time to time. Set aside.
  • Cook up to your choice's rice in a mix of water and vegetables juice. When the rice is cooked, lay in a serving plate and set pork meatballs over all.
  • Garnish with grated Parmesan and heat in the oven for about 10 minutes.

Chef's notes