Baked Leek & Meatball Casserole
Servings
4
Servings
4
Ingredients
Meatballs
Béchamel Sauce
Instructions
Meatballs
  1. Preheat oven to 350 F. Spray a foil lined baking sheet. Set aside.
  2. In a large bowl, combine ground meat, shallots, egg, coriander, cumin, ginger, potatoes, salt & pepper. Do not overmix. Form into 15 meatballs & place on prepared baking sheet. Bake while preparing sauce for about 10-14 minutes or just until almost done. Do not overcook since they will be baking again in the sauce with the leeks.
Leeks
  1. Clean the leeks by first taking off the first layers that usually have sand in them. Wash thoroughly & set upright to drain. With the center of the leek, it is rolled tightly so no sand is able to get in, you can slice this portion into the 3/4-inch pieces. With the outer leeks, slice them thinly. I always use the entire leek (both green & white parts).
Béchamel Sauce
  1. In a saucepan, melt the butter then whisk in the flour & cook for a couple of minutes. Whisk in the vegetable stock a little at a time then add the cream. Bring the sauce to a boil & season with salt & pepper. Allow to simmer for about 10 minutes, stirring occasionally.
  2. Pour half of the sauce in an 11 x 7 baking dish & top with THINLY SLICED leeks. Place meatballs over this layer, placing 3/4-inch PIECES of leek in between meatballs. Cover with remaining béchamel sauce. Cover with foil & bake in 350 F. oven for about 25 minutes.
  3. Cook bacon until done but not too crisp. Blot on paper towel & coarsely chop.
  4. When casserole comes out of the oven, sprinkle with bacon & serve.