Turkey Meatballs on Leeks

I have started, or attempted to start, writing this post several times. I am not really sure what to say about these meatballs, other than that they make me really happy.

I love leeks, but it is more than that.

The flavor of the sauce is unique. It is savory, it is rich, but really, it simply makes me happy. And served with the rice with some crispy tadig…I am very happy.

Turkey Meatballs on Leeks

adapted from Gabriele Corcos and Debi Mazar’s Turkey Meatballs on a Bed of Leeks

3 leeks, cleaned, quartered lengthwise and chopped coarsely

3 tablespoons olive oil

1 pound lean ground turkey (locally raised)

1 shallot, finely chopped

1 cup, plus 2 tablespoons bread crumbs

1 egg (local)

Kosher salt and freshly ground black pepper

1/2 to 1 cup warm chicken broth

Cooked basmati rice for serving

Directions

Saute the leeks in a large skillet or dutch oven with about 3 tablespoons olive oil over medium-high heat, for 5 – 10 minutes, stirring often. Remove from the heat once completely softened and the leeks begin to turn golden.

While the leeks are cooking, start the meatballs:

In a large bowl, mix together the ground meat, shallot, 2 tablespoons bread crumbs, and egg. Season the lightly with salt and freshly ground pepper.

Put the remaining the bread crumbs in a flat bowl and roll the meatballs in the crumbs as you prepare them. Place the meatballs on a large plate, do not make a pile; use 2 plates, if necessary.

Return the pan with the leeks to a medium-high heat, add the meatballs and saute gently flipping them once or twice.

Once they are browned, lower the heat and add the broth a few tablespoons at a time. Season with a light sprinkle of salt and some ground pepper, lower the heat to medium-low, cover and cook for about 20 – 25 minutes, adding broth as necessary to make sure that the sauce does not dry up.