Meatball Frittata With Leeks And Mushrooms Recipes

Steps:

• Arrange the bread cubes in a single layer on a baking sheet and toast in a 375 F oven until crispy.
• Saute the garlic in 2 tb. butter and 2 tb. olive oil until the garlic is golden.
• Toss the bread cubes with the garlic butter.
• Saute the leeks in the rest of the butter and olive oil for a couple of minutes.
• Add the mushrooms and seasonings, and continue to cook. Stir occasionally, but keep a lid on it to retain the juices from the mushrooms.
• Butter a 9 x 9 inch pan. Place the bread cubes in the pan, arrange the cream cheese on top, cover the cream cheese with the vegetables, and top with the cheddar cheese.
• Beat together the eggs and milk with some salt and pepper and pour it over the other ingredients in the pan.
• Bake in the 375 F oven until puffy and golden, about 30 minutes.
• Serve immediately.

Steps:

• Place a rack in upper third of oven; preheat to 350°F. Heat 1 tablespoon oil in a 10" nonstick ovenproof skillet over medium heat. Add leeks; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes.
• Meanwhile, whisk eggs, crème fraîche, and parsley in a large bowl; mix in 1/2 cup cheese. Season with salt and pepper.
• Increase the heat to medium-high and add remaining 1 tablespoon oil to the skillet. Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.
• Sprinkle remaining 1/4 cup cheese over eggs and transfer skillet to oven. Bake frittata until golden brown and center is set, 25-30 minutes.

Steps:

• Make the Meatballs:.
• Combine all the meatball ingredients in a large bowl and knead well.
• Cover and refrigerate for an hour.
• When ready to cook them, shape into golf ball sized portions (around 30).
• Place a large, heavy skillet over medium heat.
• Add the meatballs and brown them on all sides; do this in batches (do not over-cook, they will cook further with the leeks).
• Remove meat to a plate and pour off all the accumulated fat in the skillet.
• Reduce heat to low, add 4 tablespoons of butter and scrape up any bits of fond.
• Add the leeks and celery and slowly saute, stirring occasionally for about 8 minutes.
• Season with salt, pepper and paprika.
• Add the meatballs and stir everything together.
• Add just enough water to come about two thirds of the way up the meatballs.
• Cover and simmer over very low heat for about an hour, checking occasionally to make sure there is sufficient liquid to prevent scorching.
• If you like (it does add amazing richness to the dish), swirl two tablespoons of butter in the pan, tipping it to distribute the butter throughout the meat and leeks.
• Remove from heat, rest briefly, and serve.

Steps:

• Preheat the oven to 375˚. Melt 2 tablespoons butter in a medium ovenproof nonstick skillet over medium-high heat. Add the leeks and a large pinch of salt and cook, stirring occasionally, until tender but not browned, 5 to 7 minutes; remove to a plate.
• Add 1 tablespoon butter and the mushrooms to the skillet. Cook, stirring occasionally, until tender and browned around the edges, 5 to 7 minutes. Add the thyme, garlic and a large pinch of salt. Cook, stirring, until the garlic is tender but not browned, about 30 seconds. Transfer to the plate with the leeks and wipe out the skillet; set aside.
• Whisk the eggs with 1/3 cup half-and-half in a large bowl. Add the leek-mushroom mixture, chives, 1 teaspoon salt and a few grinds of pepper. Mix the goat cheese and remaining 2 tablespoons half-and-half in a small bowl until smooth and creamy.
• Melt the remaining 1 tablespoon butter in the reserved skillet over medium heat. Add the egg mixture and arrange the meatballs in the skillet, pressing them about halfway into the egg mixture. Drop small spoonfuls of the goat cheese mixture evenly over the eggs. Transfer the skillet to the oven and bake until the frittata is lightly browned, set and puffed in the center, 25 to 30 minutes. Slide onto a cutting board and let rest 10 minutes before slicing.