1/2 cup (125 ml) Japanese panko breadcrumbs (or regular breadcrumbs)

1/4 cup (60 ml) milk

1 cup (250 ml) finely chopped leek

2 cloves garlic, finely chopped

1/4 teaspoon (1 ml) crushed red pepper flakes, or to taste

1/4 teaspoon (1 ml) fennel seeds, ground

3 tablespoons (45 ml) olive oil

1 lb (454 g) ground meat mixture (veal, beef, and pork)

1 egg, lightly beaten

Salt and pepper

With the rack in the middle position, preheat the oven to 230 °C (450 °F). Line a baking sheet with aluminum foil. Oil lightly. Set aside.

In a large bowl, combine breadcrumbs and milk. Set aside.

In a saucepan over medium heat, soften leek, garlic, pepper flakes and fennel in oil for about 10 minutes. Pour into the bowl with the breadcrumb mixture. Let cool. Add meat and egg and mix thoroughly. Season with salt and pepper. Shape into four large meatballs and place on the prepared baking sheet. Bake for 35 to 40 minutes or until meatballs are cooked through and golden brown. If necessary, finish cooking under the broiler, about 2 or 3 minutes.

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