Corn Meatballs With Leeks And Parsley Sauce - cooking recipe

Ingredients

4 slices stale bread
1/2 cup milk
1 lb ground beef, pork or chicken
1 None onion, finely chopped
1 can (8 oz) corn kernels, drained
1 None egg
1 tsp Dijon mustard
3 tbsp olive oil
1 tbsp butter
2 None leeks, cleaned, trimmed and sliced diagonally
1 None shallot, chopped
1 clove garlic, chopped
3/4 cup vegetable stock
1/2 cup heavy cream
1 bunch flat-leaf parsley, chopped
1 tsp cornstarch
None None Grated nutmeg

Preparation

Soak bread in milk for 5 mins. Remove bread from milk and place in large bowl. Add ground meat, onion, corn, egg and mustard. Season and mix well. Shape into 12 meatballs. Heat 2 tbsp of the oil in a large skillet on medium heat. Cook meatballs for 6-7 mins on each side until cooked through. Remove from pan and keep warm.
Wipe skillet clean. Heat butter in skillet on medium heat. Saute leeks for 2 mins. Add 1/2 cup water, cover and simmer for 5-7 mins. Season.
Meanwhile, heat remaining 1 tbsp oil in a medium saucepan on medium heat. Saute shallot and garlic for 3 mins. Add stock, cream and parsley; simmer for 8-10 mins. Puree with an immersion blender. Return to a boil. Reduce heat to low and simmer 1 min. Mix cornstarch with a little water and stir into sauce. Simmer 1 min or until thickened. Season with salt, pepper and nutmeg.
Garnish meatballs and leeks with parsley. Serve with parsley sauce on the side.