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  • Writer's picturemor beja

Beef & Leek meatballs in lemon sauce with peas

Meatballs ..

What more can be said about meatballs?

It's perhaps maybe the ultimate and most comforting dish there is, there is nothing like the look of a pot full with delicious meatballs cooked in some nice sauce... In the summer, spring, fall and especially winter.

You can make it from a variety of different ingredients and in different sauces... and it will always be really sooo satisfying.

This meatballs recipe is a hit among everyone who has tried it.

Beef and leek meatballs in a spicy lemon sauce with peas.




  • 500 grams of ground beef

  • 2-3 leek stalks [white part only]

  • 1 egg

  • 2 cloves of crushed garlic

  • 1 flat teaspoon of salt

  • Half a teaspoon of ground / ground black pepper

  • A quarter teaspoon of cumin

  • 3 tablespoons bread crumbs

  • Lemon zest from half a lemon [optional]

  • 2 tablespoons olive oil


  • 5-6 chard leaves

  • 1 cup fresh / frozen peas

  • 1 large lemon squeezed

  • 2 cloves of crushed garlic

  • A quarter of hot green pepper [Halafinio / Pedron]

  • A quarter teaspoon of turmeric

  • 1 flat teaspoon of flour

  • Half a teaspoon of salt

  • A quarter teaspoon of black pepper

  • 300ml water

  • 2-3 tablespoons canola oil


  • Wash the leek and cut it into slices.

  • Saute the leek on a pan with a little oil, after a minute or two add 2-3 tablespoons of water and mix.

  • When the water evaporates, add another 2-3 tablespoons of water and so on. Until the leek is cooked and tender.

  • Be careful not to flood the pan with water and finish cooking only when the water has completely evaporated.

  • Set aside for a few minutes to allow the leek to cool slightly and then chop it.

  • Prepare the mixture for the meatballs - mix the leeks and all the other ingredients of the meatballs well in a bowl.

  • Cover and refrigerate for half an hour. [Not required but recommended]

  • In a large pot, heat 2 tablespoons of canola oil.

  • Make small balls from the mixture, lightly fry it on each side and remove from the pot.

  • Then, in the same pot [no need to rinse] heat a tablespoon of canola oil and add the turmeric, black pepper and salt.

  • Open up the flavors of the spices in the hot oil for a bit. On medium heat.

  • Cut the hot pepper into thin slices and add to the pot along with the crushed garlic.

  • Then add the squeezed lemon and peas and mix.

  • At this point add a teaspoon of flour and mix well, and immediately afterwards add the water. And stir.

  • That the water get to a boil put the meatballs back in the pot.

  • If necessary you can add more water, salt and pepper.

  • Cook the meatballs for 25-30 minutes.

  • Meanwhile wash and cut the chard leaves into thin strips.

  • Add the chard to the pot and cook for another 10 minutes.

Enjoy! :)

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