Leek and Lamb Balls

Makes 20

2 lbs. leeks, white-part only, cleaned

1/2 lb. ground lamb or beef
1/4 cup chopped walnuts

2 eggs, lightly beaten
1/4 cup matzah meal or breadcrumbs
1 tsp. salt or to taste
oil for frying

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.

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.