Chicken meatballs with leeks

Author: Les Cultures de chez nous
Boulettes de poulet aux poireaux
Preparation 15
Baking 10
Portions 6
Freezing No


  • 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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  • 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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