Parmesan and leeks meatballs
20
20
4
No
Ingredients
- 45 ml (3 tablespoons) of olive oil
- 2/3 package of 250 g (2 1/2 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
Preparation
Side-by-side mode
- 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.
Did you know that...
Every year, we plant millions of Quebec leeks in the spring, which we harvest from mid-August onwards.
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