In the past four and a half years, I have moved six times. That’s six kitchens I have had to learn the ins and outs of, and while my moving rate has slowed down somewhat (the latest was my first move in two years), it’s still always a daunting process to get familiar with the new space. But after traversing half-unpacked boxes, completing odd errands like installing double curtains, and plastering up holes at my old apartment, the prospect of having to fix myself up enough to venture into the outdoors for a meal is not one I can fathom. So, to the kitchen I go!
After my latest move earlier this month, I have been exploring a whole new kitchen world, the world of kitchen shared with significant other. So far, this seems to mostly mean that all of my stuff fits in the kitchen since Harry comes with little kitchen equipment (yay, no more pots and pans under my bed!), and that I get to cook for two instead of one–a dream come true, since it essentially means I can cook twice as much! We’ve enjoyed many great meals together in our new apartment, but this was our first and one of my favorite. I hope you can find a special occasion to make it for as well.
Lemony Leek Meatballs
Adapted from Jerusalem by Yotam Ottolenghi and Sami Tamimi
Makes about 9 large meatballs
6 large leeks, trimmed, chopped into 3/4 inch slices
9 ounces lean ground beef
1 cup bread crumbs
salt and pepper
2 tablespoons oil (preferably sunflower or safflower)
1 cup chicken stock
juice of 2 lemons
Greek yogurt, for serving
parley, for garnish
Steam the leeks for 20 minutes, until they are soft. Squeeze all the moisture out of the leek and then chop them in a food processor until they are chopped but not a pasty mess. In a large bowl, combine the leeks, beef, bread crumbs, eggs, salt, and pepper. Use your hands to combine the ingredients well, and shape the mix into about 9 meatballs. Flatten the meatballs slightly so they look like patties, put them on a plate, and refrigerate for 30 minutes.
Heat the oil on medium-high heat in a large and heavy frying pan. Put the patties on the pan and brown them well on each side.
Wipe the oil out of the bottom of the pan, and then put the meatballs back in the pan. Pour the chicken stock and lemon juice into the pan, and some more salt (about 1/2 teaspoon). Raise the heat to high and bring to a boil. Once it reaches a boil, but a lid on the pan, reduce the heat, and let simmer for 30 minutes. After 30 minutes, remove the lid, and, if necessary, increase the heat to help the meatballs absorb some more of the liquid.
Let the meatballs cool for awhile, and then serve with Greek yogurt and parsley. These meatballs pair great with pita and a salad!