Greek Keftedes Prassoselino - Meatballs Simmered With Celery and Leeks

For the Meatballs

• 1 lb ground veal
• 1 lb lean ground lamb
• 1 large onion, minced
• 2 tablespoons fresh mint leaves, finely chopped
• 1⁄2 cup flat leaf parsley, finely chopped
• 2 teaspoons sweet paprika
• salt & freshly ground black pepper
• 2 large eggs

Combine all the meatball ingredients in a large bowl and knead well. Cover and refrigerate for an hour.

When ready to cook them, shape into golf ball sized portions (around 30). Place a large, heavy skillet over medium heat. Add the meatballs and brown them on all sides; do this in batches (do not over-cook, they will cook further with the leeks).

For the Leeks

• 4 -6 tablespoons butter
• 3 leeks, large, cut into 2-inch pieces
• 3 -4 celery ribs, cut into 2-inch pieces
• 1 -2 teaspoon sweet paprika
• salt & freshly ground black pepper
• Chicken Broth (About 5 -6 cups)

• 1 cup cooked rice 

Saute the leeks and celery in butter, stirring occasionally for about 8 minutes. Season with salt, pepper and paprika. Add the meatballs and stir everything together. Add chicken broth just enough to cover the meatballs.

Cover and bring to a boil. Then simmer over very low heat for about an hour, checking occasionally to make sure there is sufficient liquid to prevent scorching. Add broth as you go if needed. It should be a little soupy.

Add about 1 cup of cooked rice at the end and heat through. Serve and enjoy!