Parmesan and leeks meatballs

Author: Les Cultures de chez nous
Boulettes de parmesan aux poireaux
Preparation 20
Baking 20
Portions 4
Freezing No


  • 45 ml (3 tablespoons) of olive oil
  • 2/3 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
  • 4 sweet or spicy italian sausages, up to taste
  • 125 ml (1/2 cup) of grated Parmesan cheese
  • Salt and pepper up to taste
  • 250 ml (1 cup) of homemade or commercial tomato sauce
  • 125 ml (1/2 cup) of red wine or chicken broth
  • 125 ml (1/2 cup) of fresh basil
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  • In a large pan, heat olive oil at medium high heat. Add sliced leeks and fry for 4 to 5 minutes while sitrring from time to time. Remove from heat and cool down.
  • Preheat oven at 400 °F (200 °C) or at high heat for the barbecue.
  • Remove sausages flesh from its peel. Mix sausages flesh with sliced leeks and parmesan. Season with salt and pepper.
  • Make small balls the size of 1,25 cm (1/2 inch). Set meatballs on a bamboo skewer soaked in water. Then set over an oiled cookie sheet or over a barbecue baking plate.
  • Oven bake for 20 minutes or until meatballs are well cooked. As for BBQ cooking, reduce heat to minimum and cook 15 minutes.
  • Heat tomato sauce with wine in a casserole at low heat for 5 minutes. Add basil.
  • Set tomato sauce at the bottom of a plate and set meatballs over. Garnish with fresh basil leaves.

Chef's notes