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Leeks
Parmesan and leeks meatballs
Author:
Les Cultures de chez nous
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Preparation
20
Baking
20
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
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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Parmesan and leeks meatballs
From
Sep 11
to
Jan 01
Preparation
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.
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