Leek and Ground Beef Patties in Lemoni Marinated Artichoke Hearts
For the stuffing:
1 lb ground beef
2 large leeks, white part only
1 onion, diced very small
2 cloves of garlic, smashed
1/2 a bunch parsley, cut
1 egg
2 tablespoon Matzo meal (or breadcrumbs)
1 teaspoon sweet paprika
1/4 teaspoon black pepper
1/2 teaspoon salt
dash of cumin or baharat
For the sauce:
1/2 onion, diced
5 celerey cut to about 1/2" slices
1/2 bunch of parsley, cut
1 teaspoon curcum
1 lb marinated Artichoke hearts
dash of sweet paprika
salt and pepper to taste
1 teaspoon silan
1/4 cup lemon juice
1 tablespoon soup mix powder
For the meatballs:
Cut white part of the leek to 1/2" ring.
Cook in plain water for about 20 minutes.
Place in a food processsor and pulse several times but not too much as you want some small pieces to remain.
Add the ground beef, parsley and onion, egg and rest of spices and mix.
Place in the refregirator for at least 1/2 an hour (or over night).
Shape to small meat balls ( I use a small icecream scoop).
For the Sauce:
In a wide pot, saute the onion, add the celery and parsley. continue to saute just a few minute. Add spices and 2 cups water. Bring to boil and continue to simmer on medium heat for about 10 minutes.
Add the marinated artichoke with the juice in the jar.
Add the meatball in the pot, and simmer for about 30 minutes.
Note: if did not use the marinated artichoke liquid, add 1/2 cup lemon juice to the sauce
Note: My dear mother-in-law, bless her memory, used to make leek (prasa) and ground beef patties for Passover. I followed her tradition for many years and we all loved it. At the first Seder after my 80th birthday I looked to make my life easier by not having to fry the patties at the last moment. So, I developed this dish that have all the traditional ingredients and adding marinated artichokes being another family favorite.