Straight from the elder scrolls cookbook, I present to you...Companions Meatball Bake with Grilled Leeks!
This meal is wonderful anytime of the year and replenishes strength and power to continue your journey!
This was inspired by my Elder Scroll recipes, and pairs well with this delicious Homemade Healthy Ginger Ale libation.
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Ingredients
*See recipe card for quantities*
Companion Meatball Bake
- baby potatoes
- olive oil
- ground meat of choice
- breadcrumbs
- egg
- sour cream
- garlic minced
- rosemary & thyme
- boiling water
- sour cream
- tomato paste
Grilled Leeks
- Leeks
- olive oil
- parmesan cheese
- garlic powder to taste
- salt & pepper to taste
- ice water
Instructions
Let's get crafting!
- Roast your potatoes in the oven.
- Craft your meatballs.
- Pattern your baking dish, alternating between potato and meatball. Then cover the balls in the creamy tomato mixture and bake in the oven at 350F for 25-30 minutes.
- Bring a pot of water to a boil and drop the leeks in. Let them cook for ~5-6 minutes or until soft. Remove the leeks then drop them in a bowl of ice water. Throw the olive oil in a frying pan and cook on medium heat. Place leeks cut side down for around 2-3 minutes, until they start to brown.
Substitutions
- Broccoli - if you're not a fan of leeks, you can use broccoli florets or broccolini instead
- Vegetarian - the ground protein can be replaced with a plant-based meat to make this vegetarian
Variations
- Spicy - add chili pepper flakes into your meatball to imbue heat into the dish
Equipment
- 1 Baking Sheet
- Parchment Paper
- 1 Medium Mixing Bowl
- 1 Small Stovetop Pot
- 1 Baking Dish make sure it's oven safe!
- 1 Large frying pan
- 1 Large Mixing Bowl for ice water
- 1 Pair of Tongs
Companions Meatball Bake with Grilled Leeks Recipe Card
Equipment
- 1 Baking Sheet
- Parchment Paper
- 1 Medium Mixing Bowl
- 1 Small Stovetop Pot
- 1 Baking Dish make sure it's oven safe!
- 1 Large frying pan
- 1 Large Mixing Bowl for ice water
- 1 Pair of Tongs
Ingredients
Companion Meatball Bake
- 1 lb baby potatoes
- 2 tbsp olive oil
- 1 lb ground meat of choice
- ½ cup breadcrumbs
- 1 large egg
- 1 tbsp sour cream
- 1 clove garlic minced
- ¼ tsp rosemary & thyme
- 1 cup boiling water
- ¼ cup sour cream
- 2-3 tbsp tomato paste
Grilled Leeks
- 4 Leeks
- 2 tbsp olive oil
- 2 tbsp parmesan cheese
- garlic powder to taste
- salt & pepper to taste
- ice water fill ¾ of your large mixing bowl
Instructions
Companion Meatball Bake
- Preheat your oven to 350℉.
- Rub your potatoes in olive oil. Place on a baking sheet lined with parchment. Roast the potatoes for around 15 minutes in the oven, until they are soft but not cooked all the way through.
- In a medium mixing bowl, prepare your meat by combining breadcrumbs, egg, sour cream, minced garlic, and herbs. Form meatballs roughly the size of the baby potatoes.
- When the potatoes are done roasting, do not turn off the oven. Remove the potatoes from the oven and cool. Slice the potatoes in half but not all the way through so they are still in tact.
- In a baking dish, alternate the potatoes and meatballs.
- Mix together the boiling water, sour cream, and tomato paste.
- Pour the mixture over the potatoes and meatballs in the baking dish.
- Then bake in the oven for 25-30 minutes until the meatballs are cooked through.
Grilled Leeks
- Start by cutting off the dark green tops of the leeks. Clean the leeks thoroughly and slice them in half the long way, leaving the roots on.
- Bring a pot of water to a boil and drop the leek in. Let them cook for ~5-6 minutes or until soft.
- Remove the leeks then drop them in a bowl of ice water.
- Throw the olive oil in a frying pan and cook on medium heat. Place leeks cut side down for around 2-3 minutes, until they start to brown.
- Transfer the leeks to a serving plate and top with cheese and seasonings!
Storage
Refrigerate leftover meatball bake and grilled leeks in airtight containers for up to 3 days.
Freeze the meatball bake (without the leeks) for up to 2 months in well-sealed freezer-safe containers.
Reheat gently in the oven or on the stovetop with a splash of water or stock to keep it moist.
FAQ
Check an internal temperature of around 160°F, or slice one open to ensure there’s no pink in the center.
After cooling the leeks in ice water, pat dry thoroughly before adding them to the frying pan. This helps them brown nicely without extra moisture.
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