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Using a wooden spoon, saute the leeks in a large skillet with about 3 tablespoons olive oil over medium-high heat, for about 10 minutes, stirring often. Remove from the heat once completely softened and the leeks begin to turn a golden blonde.
While the leeks are cooking, start the meatballs:
In a large bowl, mix together the ground meat, shallot (or onion), chopped parsley, 2 tablespoons bread crumbs, grated Parmesan, and egg yolk. Season the mixture lightly with salt and freshly ground pepper.
Pour the bread crumbs in a pasta bowl and roll in the meatballs as you are preparing them. Set the meat aside 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 and cook for about 25 minutes, always making sure that the sauce does not dry up.
This dish makes Debi very happy, she says that this sauce is probably the closest thing that I prepare that actually deserves to be called gravy!
Serves: 6; Calories: 265; Total Fat: 10 grams; Saturated Fat: 2 grams; Protein: 24 grams; Total carbohydrates: 21 grams; Sugar: 3 grams; Fiber: 1.5 grams; Cholesterol: 65 milligrams; Sodium: 351 milligrams
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Sauteed Leeks
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By mrsbakermrsbaker
AZ
on April 03, 2013
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Came out perfect!!!!!
By cravitz
blacksburg, VA
on March 11, 2013
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Extra Virgin for me is a cooler, kitchen version of Under the Tuscan Sun--escapist, foodie relationship fantasy.
But it turns out that they can cook and share recipes _for real_--well-written, accurate, and fantastic results.
Thanks to the reviewers--they're right to suggest removing the leeks when browning the meatballs. Return to them to the pan about halfway through the gravy reduction.
I used nearly 4 cups of chicken broth, and lots of freshly ground pepper.
I'm definitely going to try more recipes from the show.
Thanks!
By er1019
Michigan
on December 29, 2012
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The flavor, and the shock that they're turkey, warrants a five star rating. This was my first time making meatballs from scratch - and they were some work! - but they turned out perfectly tender. Based on other reviews, I removed the leeks while cooking the first side of the meatballs, returning them when I flipped the balls, and used a whole 1c of chicken broth, which gave enough leek gravy to lightly coat the pasta served as a side.
Read all 18 reviews