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    You are in: Home / Greek / Meatballs Simmered With Leeks (Keftedes Prassoselino) Recipe
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    Meatballs Simmered With Leeks (Keftedes Prassoselino)

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    • on June 02, 2006

      This dish smelled just SO divine while it was cooking and it tasted wonderful. If you love leeks, then this is a recipe that you really must try; and if you're not sure about leeks, give it a try anyway. I don’t recall using leeks and paprika together, but it really was a winning combination. I used sweet paprika, which blended superbly with the other flavours in both the meatballs and the leek mixture. The only changes I made were to add just a couple of cloves of minced garlic to both the meatballs and the leeks, and to add half wine and half water to the leeks in step 12. Thanks Kate for this superbly flavoursome recipe! We ate it with rice and absolutely loved it! Next time I plan to make it with an excellent pork and veal mix that is always available at my butcher’s and to double the recipe, as this recipe will obviously freeze well.

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    Nutritional Facts for Meatballs Simmered With Leeks (Keftedes Prassoselino)

    Serving Size: 1 (208 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 475.3
    Calories from Fat 293
    Total Fat 32.6 g
    Saturated Fat 15.2 g
    Cholesterol 208.2 mg
    Sodium 213.6 mg
    Total Carbohydrate 13.7 g
    Dietary Fiber 2.1 g
    Sugars 3.4 g
    Protein 30.9 g

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