Instructions

• Preheat oven to 450°F (232°C).
• Heat 1 tablespoon olive oil in a frying pan over medium heat. Add 3/4 cup (2 oz.) leeks and cook, stirring, until translucent, about 2 minutes. Remove from heat and let cool slightly.
• In a large bowl combine 1/2 cup grated Parmesan cheese, 1 cup plain bread crumbs, 1 teaspoon kosher salt, 1/2 cup milk, 1 tablespoon Worcestershire sauce, and 2 eggs. Stir until evenly blended.
• Add the cooled leeks and 2 pounds lean ground beef to the bowl. Mix with a sturdy spatula or wooden spoon until just combined (avoid overmixing).
• Form the mixture into 1 1/2-inch meatballs using a 1-ounce scoop or your hands. Arrange the meatballs in an ovenproof skillet or sauté pan in a single layer (do not overcrowd).
• Transfer the pan to the preheated oven and bake for 20 minutes, or until meatballs are cooked through (internal temperature 160°F / 71°C) and browned.
• Remove the pan from the oven, sprinkle with the remaining 1/4 cup grated Parmesan cheese, and let the meatballs rest for 3–5 minutes before serving.