Lemony leek meatballs

Yields 8 patties (serves 8 as a starter or 3 to 4 as main dish)

Ingredients

trimmed leeks, 800g in total
250g ground beef
scant 1 cup (90g) bread crumbs
2 large eggs
1 ¼ tsp salt
1 tsp black pepper
2 TBSP oil
¾ to 1 ¼ cups chicken stock
1/3 cup freshly squeezed lemon juice (about 2 lemons)

garnish, optional
1/3 cup Greek yogurt
1 TBSP fresh chopped parsley

Directions

1. Cut the leeks into 3/4 inch slices, rinse well, and steam them for about 20 minutes until completely soft. Drain and leave to cool, then squeeze out any residual water with a tea towel
2. Process leeks in a food processor by pulsing a few times until well chopped but not mushy. Alternatively, roughly chop the leeks by hand. 
3. In a large mixing bowl, mix together the leeks, meat, bread crumbs, eggs, salt, and pepper. Form the mix into 8 patties, roughtly 2 ¾ by ¾ inches. Refrigerate for 30 minutes. 
4. Heat oil over medium high heat in a large, heavy bottomed frying pan (with a lid). Sear the patties on both sides until golden brown. (This can be done in batches if necessary. Mine fit perfectly.) 
5. Pour over enough stock to almost, but not quite cover the patties. Add the lemon juice and ½ tsp salt, if necessary. Bring to a boil, then cover, and simmer gently for 30 minutes. 
6. When the meatballs are done cooking, remove the lid and cook for a few more minutes, if needed, until almost all the liquid has evaporated. Remove the pan from the heat and sit aside to cool down. Serve the meatballs just warm or at room temperature, with a dollop of the yogurt and a sprinkle of the parsley.