Meatball roll with bacon and leek

Steps to Meatball roll with bacon and leek

▪ Preheat the oven to 356° fan-forced.
▪ Clean the leek and keep the white part (keep the green part for a good soup or a mirepoix…).
▪ Cut it into slices about 0.78 inch thick.
▪ Being very careful not to break them, take the leek rings out of the slices, depending on their size
you will use 4 or 5 rings per slice (the others put them with the green part from before…).
▪ Take the bacon slices and cut them the same height as the leek rings.
▪ The 2 more chop them finely with any “scraps” from the previous ones.
▪ Place minced beef in a bowl, add chopped bacon and incorporate.
▪ Take a little meat and make a meatball that fits inside a ring, being careful not to break it when you
put it inside.
▪ Repeat until all rings are filled with meatballs.
▪ Now lay a slice of bacon on the chopping board, place a leek ring on top and wrap it with the bacon,
secure with a stick.
▪ Repeat for all rings.
▪ Place the baking paper in the baking dish and move the rolls inside.
▪ Bake for 20-25 minutes, the bacon should be crispy.
▪ Once baked, serve them either warm or at room temperature.
▪ Meatball roll with bacon and leek are ready!
▪ Enjoy!