Parmesan Leek Meatballs

Boulettes de parmesan aux poireaux
Preparation 20 min
Baking 20 min
Portions 4
Freezing No


  • 3 tablespoons (45 ml) olive oil
  • 1 1/2 leeks, sliced (2 cups)
  • 4 Italian sausages, sweet or spicy, your preference
  • 1/2 cup (125 ml) grated Parmesan cheese
  • Salt and pepper, to taste
  • 1 cup (250 ml) homemade or commercial tomato sauce
  • 1/2 cup (125 ml) red wine or chicken broth
  • 1/2 cup (125 ml) fresh basil
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  • In a large pan, heat olive oil over medium-high heat. Add the sliced leeks and brown for 4 to 5 minutes while stirring from time to time. Remove from heat and let cool.
  • Preheat oven to 400 °F (200 °C) or BBQ on high.
  • Remove sausage meat from its membrane. Mix sausage meat with leeks and Parmesan cheese. Season with salt and pepper.
  • Make small 1/2 inch (1.25 cm) meatballs. Skewer on a bamboo skewer dipped in water. Set on an oiled cookie sheet or a BBQ cooking pan.
  • Oven bake for 20 minutes or until meatballs are well cooked. For the BBQ, reduce heat to low and cook 15 minutes.
  • Heat tomato sauce and wine in a saucepan over low heat for 5 minutes. Add basil.
  • Spread tomato sauce over a serving platter and lay meatballs on top. Garnish with fresh basil leaves.

Chef's notes