Leek Meat Balls

5090 g minced beef
1 kg leeks, washed and tough outer leaves removed
Salt
60 g fresh breadcrumbs
Freshly ground pepper
2 eggs, lightly beaten
2 to 3 tablespoons oil
2 to 3 tablespoons lemon juice
40 g butter

Cook the leeks in boiling, salted water until tender (about 15 to 20 minutes). Then drain thoroughly and put through a mincer. Mix with the meat and breadcrumbs, season well and bind with the eggs. Heat the oil in a heavy frying pan. Shape the mixture into walnut-sized balls and fry until lightly browned. Put the lemon juice, butter, and 15 cl of water into a saucepan, season well and bring to the boil. Drop in the meat balls, cover the pan and simmer for 15 minutes, shaking the pan occassionally and adding a little more water and lemon juice if the liquid is being absorbed too quickly. When done, serve with rice or noodles, and a crisp green vegetable.