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Message: <br /><br /> If you are having trouble reading this email, you may view this article online at: http://www.jweekly.com/37376/full/37376/leek-and-lamb-balls/ <br /><br /> <b>Leek and Lamb Balls</b> <br /> Wednesday, March 4, 2009 | by <br /><br />Makes 20 <br /> <p>2 lbs. leeks, white-part only, cleaned</p> <p>1/2 lb. ground lamb or beef<br />1/4 cup chopped walnuts</p> <p>2 eggs, lightly beaten<br />1/4 cup matzah meal or breadcrumbs<br />1 tsp. salt or to taste<br />oil for frying</p> <p>Slice leeks and cook in boiling water until soft. Drain, press out excess liquid and chop finely. Mix leeks, lamb, walnuts and beaten eggs, 1 tablespoon matzah meal and the salt. Roll into balls 1 1/2 inches in diameter. Roll balls first in remaining egg and then in remaining matzah meal.</p> <p>Heat oil in a skillet and fry over moderate heat for 3 minutes or until browned. Drain on paper towels. Serve warm as is or with a tomato sauce.</p>

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