Corn Meatballs With Leeks And Parsley Sauce

• 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

1. 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.
2. 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.
3. 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.
4. Garnish meatballs and leeks with parsley. Serve with parsley sauce on the side.

bread, milk, ground beef, onion, corn kernels, egg, mustard, olive oil, butter, leeks, shallot, clove garlic, vegetable stock, heavy cream, flatleaf parsley, cornstarch, nutmeg

Taken from recipes-plus.com/api/v2.0/recipes/29947 (may not work)