• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Keftes De Prassa (Leek Meatballs)

  • Recipe Submitted by on

Category: Beef, Vegetables

 Ingredients List

  • 1 bn Leeks
  • 1 1/2 c ;Salted water
  • 2 lb Lean ground beef
  • 4 Eggs; beaten
  • 1 ts Each cumin and turmeric
  • 1 ts Each salt and pepper
  • 2 ts Garlic; finely chopped
  • 1/4 c Dill weed or
  • 2 ts Dried dill weed
  • 1/4 c Sesame seeds
  • Flour
  • Olive or vegetable oil
  • Lemon wedges or
  • Red wine vinegar


Cut off roots from bulb end of leeks. Remove tough outer leaves and trim
off tops. Slice lengthwise and wash thoroughly under running water. Slice
into 1/2" pieces. Bring salted water to a boil, add leeks, and simmer 10
minutes or until leeks are tender. Drain in a colander and squeeze all
water from leeks.

Combine remaining ingredients (except flour and oil), add leeks, and blend
gently. Shape into meatballs and roll in flour. Flatten meatballs a little
and fry in 1/4" oil until brown on both sides. Add more oil to pan when
necessary. Serve with lemon wedges or red wine vinegar.

Yield: 6 to 8 servings.

Variations: Substitute 5 cups finely chopped parsley or scallions for the
leeks. The beef mixture can be shaped into finger rolls, stuffed with
cooked rice, and fried in olive or sesame oil. Or barbecue the meatballs
after coating them with flour.

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