Put the bread to soak in the milk.
Wash and chop the leek (or onions) and cook until soft with the garlic and spice mix in a tbsp of oil for about 5/7 minutes. Put to one side.
Squeeze the bread to remove excess milk, then add meat, grated vegetables, cooled leek-garlic-spice mixture, herbs, salt and pepper and mix well.
Make little balls with your slightly damp hands (stops mixture sticking).
Lightly brown the meatballs in the frying pan on high heat in the olive oil that is left and continue cooking by baking in the oven at 180°C for about 15 minutes.
Recipe ©Catherine Kluger - Photo credit ©Guillaume Cwerz