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Leeks
Chicken meatballs with leeks
Author:
Les Cultures de chez nous
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Preparation
15
Baking
10
Portions
6
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
45 ml (3 tablespoon) of olive oil
1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
30 ml (2 tablespoons) of cream 35%
1 slice of bread, crumbled
454 g (1 lb) of chopped chicken
30 ml (2 tablespoons) of Dijon mustard
125 ml (1/2 cup) of grated sharp cheddar cheese
Salt and pepper up to taste
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Chicken meatballs with leeks
From
Oct 07
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Jan 01
Preparation
In a pan fry leeks in olive oil until tender. Let cool.
In a small bowl, combine cream and bread crumbs, set aside.
In a large bowl, combine chicken, leeks, mustard, cheese, salt, pepper and bread crumb mixture.
Using a small ice cream scoop, shape about 15 mL (1 tablespoon) of the chicken mixture into balls. Set aside on baking sheets.
Oven bake meatballs at 400 °F (200 °C) for about 10 minutes or until cooked and golden, stirring halfway through.
Serve with mayonnaise.
Chef's notes
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