Lemony Leek Meatballs
The recipe I followed was from my Jerusalem book. As it said, the leeks were the star; the meat was more in the background. The recipe makes 8 patties but I made many small balls instead. After simmering in chicken broth and lemon juice, the meatballs became pleasantly lemony! With a drop of Greek yogurt, they were lovely appraisers. I served room temperature first but I slightly heated the leftover next day. I thought serving them warm was actually better. J liked snacking them with his friend's spicy red pepper paste. Glad we found our own way to enjoy this dish!
