Juicy Beef and Leek Patties (Fried and Simmered) – Easy Family Dinner Two Ways

Craving a comforting, kid-approved dinner that’s both crispy and saucy? These Juicy Beef and Leek Patties deliver double the flavor—half are pan-fried for a golden crunch, while the rest simmer in a rich tomato sauce for ultimate tenderness. Whether you’re looking for a quick weeknight meal or a freezer-friendly batch-cook recipe, this dish checks every box for busy families and picky eaters alike.

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Recipe

Servings: 6–7 (makes about 18–20 patties)

Calories per serving: 310–330

Total time: 1 hour

Juicy Beef and Leek Patties (Fried and Simmered) – Easy Family Dinner Two Ways

Ingredients

For the Patties:

• 1 kg (2.2 lbs) ground beef

• 3 medium leeks (white and light green parts only)

• 2 tbsp butter or olive oil (for sautéing leeks)

• 2 large eggs

• ½ cup breadcrumbs or matzo meal

• 2 tsp salt

• 1 tsp garlic powder

• ½ tsp black pepper

• Optional: 1 tsp paprika or ground cumin

• Beef tallow or oil for frying

For the Tomato Sauce (Optional for Simmering):

• 1 large can (28 oz / 800g) whole peeled San Marzano tomatoes

• 3 garlic cloves

• 2 tbsp olive oil

• 1 tsp dried oregano or Italian herb blend

• ½ tsp salt

• ½ tsp sugar

• Pinch black pepper

• Optional: fresh basil or parsley (a small handful)

Instructions

1. Prepare the Leeks: Trim, halve, and rinse the leeks thoroughly. Finely chop the white and light green parts. Sauté in 2 tbsp butter or olive oil over medium heat for 8–10 minutes, until soft and sweet. Let cool.

2. Make the Patty Mixture: In a large bowl, combine ground beef, sautéed leeks, eggs, breadcrumbs, salt, garlic powder, black pepper, and optional spices. Mix gently until just combined. Form into about 20 equal-size patties or balls.

3. Fry Half the Patties: Heat beef tallow or oil in a wide skillet over medium to medium-high heat (170–180°C / 340–355°F). Fry half the patties for 3–4 minutes per side until deeply golden and cooked through. Transfer to paper towels to drain.

4. Make the Tomato Sauce (Optional): Blend together tomatoes, garlic, olive oil, herbs, salt, sugar, and pepper until smooth. Pour into a wide pan and bring to a simmer over medium heat.

5. Simmer the Remaining Patties: Nestle the raw patties into the simmering tomato sauce. Partially cover and cook on low for 25–30 minutes, flipping once halfway through. Finish with chopped fresh basil or parsley, if desired.

Serving Suggestions

• Serve fried patties with plain rice and a drizzle of tomato sauce.

• Enjoy saucy meatballs over basmati rice, pasta, or creamy mashed potatoes.

• Add a side of roasted carrots or green beans for a complete, balanced meal.

Nutritional Value (Per Serving, ~3 Patties)

• Calories: 310–330

• Protein: 22g

• Fat: 20g

• Carbohydrates: 10g

• Fiber: 1.5g

• Sugar: 2g

• Sodium: ~600mg

Note: Tomato sauce adds minimal carbs but enhances moisture and flavor.

Storage Instructions

• Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Freeze cooked patties (with or without sauce) for up to 3 months.

• Reheat fried patties in a skillet or oven; reheat saucy meatballs gently on the stove.

Prepare the Leeks

Prepare the Leeks

Prepare the Leeks

Prepare the Leeks

Make the Mixture

Prepare the Leeks

Make the Mixture

Make the Mixture

Make the Mixture

Make the Mixture

Make the Mixture

Make the Balls

Make the Patties

Make the Balls and Patties

Make the Blended Sauce (Optional)

Make the Blended Sauce (Optional)

Make the Blended Sauce (Optional)

Make the Blended Sauce

Simmer the Remaining Patties (as Meatballs)

Simmer the Remaining Patties (as Meatballs)

Fry Half the Patties

Fry Half the Patties

Fry Half the Patties

Fry Half the Patties

Fry Half the Patties

Simmer/Fry

Fry Half the Patties

Enjoy

Enjoy

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Prompt

Here's how I prompted t create the Juicy Beef and Leek Patties (Fried and Simmered) – Easy Family Dinner Two Ways recipe:

I bought some leeks, which I love. I wanted to make patties for my kids. When cooked properly, they add a rich, almost sweet flavor.

I asked ChatGPT:

I have 3 medium sized leeks and ground beef. I want to make super delicious, beef leek ktzitzot (קציצות). Give me a recipe that my picky eaters will love, which will go well with rice. 

It replied:

Here’s a super flavorful yet picky-eater-friendly recipe for Beef & Leek Ktzitzot (קציצות כרישה ובקר) that pairs beautifully with rice. These patties are tender, juicy, and slightly sweet from the leeks—without any strong or "green" taste that kids might fuss over.

🧆 Beef & Leek Ktzitzot (Israeli-Style Patties)

Servings: 4–5Calories per serving: ~310 kcal (not including rice)Total Time: 40 minutes

Ingredients

• 3 medium leeks (white + light green parts only)

• 1 tbsp olive oil or butter

• 500g (1.1 lb) ground beef (80–85% lean)

• 1 egg

• ¼ cup breadcrumbs or matzo meal

• 1 tsp salt

• ½ tsp garlic powder

• ¼ tsp black pepper

• Optional: ½ tsp paprika or cumin powder (mild warmth, not spicy)

For pan-frying:

• Neutral oil (like avocado or light olive oil)

Instructions

1. Prepare the leeks:Slice off the dark green parts and root ends. Halve the leeks lengthwise and rinse well to remove grit. Finely chop the white and light green parts.

2. Soften the leeks:In a pan over medium heat, warm 1 tbsp oil or butter. Add the leeks with a pinch of salt. Sauté 8–10 minutes until very soft and sweet-smelling. Let cool for 5 minutes.

3. Mix the ktzitzot:In a bowl, combine the cooled leeks with the ground beef, egg, breadcrumbs, salt, pepper, and optional spices. Mix gently—don't overwork.

4. Form the patties:Wet your hands slightly and shape into small patties (like flattened meatballs), about 2–2½ inches wide.

5. Cook:Heat 2–3 tbsp oil in a large pan over medium heat. Fry patties for 3–4 minutes per side until golden brown and cooked through. Don’t crowd the pan—work in batches.

🍚 Serving Ideas

Serve warm with white rice or basmati. Great with a side of:

• Steamed carrots or green beans (lightly buttered)

• A spoonful of plain yogurt or tahini (if your kids like dips)

🧊 Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a pan or oven (not microwave if you want them crisp).

💡 Tips for Picky Eaters

• If your kids are suspicious of “green bits,” pulse the sautéed leeks in a food processor briefly to hide them better in the beef.

• Want a milder taste? Add a grated potato to the mix for softness and neutral flavor.

• You can also bake instead of frying: 400°F (200°C) for 18–20 min, flipping halfway.

Let me know if you'd like a dairy-free or gluten-free variation—or want to turn this into a sauce-covered version (like in tomato broth)!

I decided I wanted to potentially add a sauce, so I asked ChatGPT:

Depending on time, I may add an Italian tomato sauce and cook the patties. Can you suggest an easy yet fragrant, lump free recipe? I have a large can of San Marzano (and other types of tomato cans too). Please rewrite to include both patties and sauce recipes. I will cook the patties and perhaps add them to the sauce, perhaps not.

It replied with the additional recipe:

Perfect — here’s your Beef & Leek Ktzitzot recipe with a versatile Italian-style tomato sauce that’s smooth, fragrant, and picky-eater approved. You can serve the patties on their own or nestle them into the sauce to simmer — both options work beautifully with rice.

🍅 Beef & Leek Ktzitzot with Optional Silky Tomato Sauce

Servings: 4–5Calories per serving: ~370 kcal with sauce (excluding rice)Total Time: 45–50 minutes

🧆 Beef & Leek Ktzitzot (קציצות)

Ingredients:

• 3 medium leeks (white + light green parts only)

• 1 tbsp olive oil or butter

• 500g (1.1 lb) ground beef

• 1 egg

• ¼ cup breadcrumbs or matzo meal

• 1 tsp salt

• ½ tsp garlic powder

• ¼ tsp black pepper

• Optional: ½ tsp paprika or cumin powder

• Oil for frying (light olive oil or avocado oil)

Instructions:

1. Prep the leeks:Trim dark green parts and root ends. Halve leeks lengthwise, rinse well, and finely chop white + light green parts.

2. Sauté:Heat 1 tbsp oil or butter in a pan. Cook leeks over medium heat with a pinch of salt until very soft and sweet (8–10 min). Cool slightly.

3. Mix patties:In a bowl, combine ground beef, sautéed leeks, egg, breadcrumbs, and seasonings. Mix gently until just combined.

4. Shape:Wet hands and form small, flattened patties (about 2½" wide).

5. Cook:Heat oil in a large skillet over medium. Fry patties for ~3–4 min per side until golden brown and fully cooked. Transfer to a plate and keep warm.

🍅 Optional Silky Italian Tomato Sauce

Ingredients:

• 1 large can (28 oz / 800g) whole peeled San Marzano tomatoes

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 1 tsp dried oregano or Italian herb blend

• ½ tsp salt (adjust to taste)

• ½ tsp sugar (balances acidity)

• Pinch black pepper

• Optional: small handful fresh basil or parsley

Instructions:

1. Start the base:In a saucepan, heat olive oil over medium-low. Add minced garlic and sauté gently until fragrant (30–60 seconds, don’t brown).

2. Add tomatoes:Pour in the tomatoes. Use a potato masher or immersion blender directly in the pot to break them into a smooth consistency. (No chunks, no lumps!)

3. Season:Stir in oregano, salt, pepper, and sugar.

4. Simmer:Bring to a gentle simmer and cook uncovered for 15–20 minutes, stirring occasionally, until slightly thickened and glossy. Add chopped fresh basil or parsley at the end, if using.

🔁 Two Serving Options:

🍽 Serve Separately

Plate the patties over fluffy rice with the sauce spooned on top or on the side (perfect for picky eaters who want control).

🍲 Simmer Together

After frying, gently nestle patties into the sauce. Simmer on low heat for 10 minutes to let flavors meld and keep the patties juicy.

🧊 Storage

Both sauce and patties store well for up to 4 days in the fridge. Reheat gently on the stove. Sauce can be frozen for up to 3 months.

The amount seemed small, so I asked ChatGPT:

Can I double beef and egg and spice and crumbs and keep 3 leeks? I want bigger amount 

It replied that I can:

Yes — you can absolutely double the beef, egg, spices, and breadcrumbs while keeping just 3 leeks. Here's how that affects the balance and what to expect:

✅ What works:

• 3 medium leeks are still enough to add subtle sweetness, moisture, and flavor without overwhelming the patties.

• Doubling beef (1 kg), egg (2), crumbs (½ cup), and spices will yield more patties with a slightly more "meaty" ratio.

• This version is actually more appealing to picky eaters who might not want too much visible leek or veggie texture.

📌 Adjusted Recipe Summary (Double Batch):

• 1 kg ground beef

• 3 medium leeks (sautéed)

• 2 eggs

• ½ cup breadcrumbs or matzo meal

• 2 tsp salt

• 1 tsp garlic powder

• ½ tsp black pepper

• Optional: 1 tsp paprika or cumin

• Oil for frying

Same method applies — just fry in batches or use a wide pan.

🍅 Tomato Sauce?

If you're making the sauce, a single 28 oz (800g) can is still fine for serving some patties with sauce and some plain. If you want all patties to simmer in sauce (or to have generous sauciness for leftovers), double the sauce as well.

Would you like the full double-batch recipe written out cleanly for you?

I told it about my updated plan:

I'll fry half, and cook half as meatballs in boiling sauce

It replied:

Perfect! That’s a great plan — you’ll get the best of both worlds: crispy pan-fried ktzitzot for immediate gratification and tender, saucy meatballs simmered in tomato sauce for a second serving (or freezer stash).

Here's the clean, updated recipe for your double batch, with both fried patties and simmered meatballs in tomato sauce:

🧆 Double Batch Beef & Leek Ktzitzot (Pan-Fried + Simmered in Sauce)

Makes: About 18–20 pattiesCalories: ~330 per patty fried, ~310 when simmered in sauce (without rice)Total Time: ~1 hourWorks well with: Steamed rice, couscous, or mashed potatoes

🧅 Ingredients for the Patties:

• 1 kg (2.2 lb) ground beef

• 3 medium leeks (white + light green parts)

• 2 tbsp olive oil or butter (for leeks)

• 2 eggs

• ½ cup breadcrumbs or matzo meal

• 2 tsp salt

• 1 tsp garlic powder

• ½ tsp black pepper

• Optional: 1 tsp paprika or cumin

• Oil for frying

🍅 Ingredients for Tomato Sauce:

• 1 large can (28 oz / 800g) whole peeled San Marzano tomatoes

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 1 tsp dried oregano or Italian herb blend

• ½ tsp salt (adjust to taste)

• ½ tsp sugar

• Pinch of black pepper

• Optional: fresh basil or parsley (chopped)

🧆 Step 1: Prepare the Patties

1. Prep the leeks: Trim, wash, and finely chop the 3 leeks.

2. Sauté: In a large pan, cook leeks with 2 tbsp olive oil or butter over medium heat for 8–10 minutes until soft and sweet. Let cool slightly.

3. Mix: In a large bowl, combine ground beef, sautéed leeks, eggs, breadcrumbs, salt, garlic powder, black pepper, and optional spices. Mix gently until combined.

4. Shape: With wet hands, form small flat patties (or meatballs for the sauce-bound ones).

🍳 Step 2: Fry Half the Patties

1. Heat a wide skillet with a shallow layer of oil over medium heat.

2. Fry about half the patties in batches, 3–4 minutes per side, until golden brown and cooked through.

3. Drain on paper towels. Keep warm or serve fresh with rice and sauce on the side.

🍲 Step 3: Simmer Half in Sauce

1. Make the sauce:

   • Heat 2 tbsp olive oil in a wide saucepan.

   • Add garlic and sauté for 30–60 seconds until fragrant.

   • Add the canned tomatoes and crush with a potato masher or immersion blender.

   • Stir in oregano, salt, sugar, and pepper. Simmer uncovered for 10 minutes.

2. Add raw meatballs:

   • Gently nestle the raw meatballs (formed but uncooked) into the simmering sauce.

   • Cover and cook on low heat for 25–30 minutes, turning gently halfway through.

🔁 How to Serve

• Fried patties: Serve with plain rice and a drizzle of the tomato sauce or tahini.

• Saucy meatballs: Ladle over basmati rice or mashed potatoes for a comfort meal.

🧊 Storage

• Fried patties: Refrigerate up to 4 days or freeze up to 3 months. Reheat in oven or pan.

• Meatballs in sauce: Keeps 4 days in the fridge or freezes well in sauce.

The sauce was overcomplicated, and I preferred to blend everything at once, so I said:

I think I'll blend all the ingredients for the sauce and pour it into a pan for simpler version 

It told me I'm smart:

That’s a smart shortcut — blending all the sauce ingredients first makes for a smoother, lump-free result and saves stovetop steps. It’s perfect when you're multitasking with kids or patties. Here's your simplified tomato sauce version with the full ktzitzot recipe integrated:

🧆 Double Batch Beef & Leek Ktzitzot

With Easy Blended Tomato Sauce (Optional for Simmering Half)

Makes: ~18–20 pattiesTotal Time: ~1 hourCalories: ~330 fried, ~310 simmered in sauce (excluding rice)

🧅 Ktzitzot Ingredients:

• 1 kg (2.2 lb) ground beef

• 3 medium leeks (white + light green only)

• 2 tbsp olive oil or butter (for sautéing leeks)

• 2 eggs

• ½ cup breadcrumbs or matzo meal

• 2 tsp salt

• 1 tsp garlic powder

• ½ tsp black pepper

• Optional: 1 tsp paprika or cumin

• Oil for frying

🍅 Simple Blended Tomato Sauce (for Simmering Option):

• 1 large can (28 oz / 800g) whole peeled San Marzano tomatoes

• 3 cloves garlic

• 2 tbsp olive oil

• 1 tsp dried oregano or Italian herb blend

• ½ tsp salt

• ½ tsp sugar

• Pinch of black pepper

• Optional: handful of fresh basil or parsley

🧆 Instructions:

1. Prep the Leeks

Trim, clean, and finely chop the 3 leeks. Sauté in 2 tbsp olive oil or butter with a pinch of salt for 8–10 minutes until soft. Let cool slightly.

2. Make the Mixture

In a large bowl, combine ground beef, sautéed leeks, eggs, breadcrumbs, and seasonings. Mix just until combined. Form into patties or meatballs.

3. Fry Half

In a skillet, heat a shallow layer of oil. Fry half the patties until golden and cooked through (3–4 minutes per side). Drain and keep warm.

🍅 For Simmered Ktzitzot: Blended Sauce Method

1. Blend Everything:In a blender, combine:

   • Tomatoes (with juice)

   • Garlic cloves

   • Olive oil

   • Dried herbs, salt, sugar, pepper

   • (Optional) Fresh basil or parsleyBlend until completely smooth.

2. Simmer:Pour into a large pan. Bring to a gentle simmer. Nestle raw meatballs or patties into the sauce. Cover and cook on low for 25–30 minutes, turning once if needed.

🍽 Serving Suggestions

• Plain or buttered white rice

• Couscous or pasta

• Steamed green beans or zucchini on the side

🧊 Storage

• Refrigerate up to 4 days or freeze both patties and sauce for up to 3 months.

Let me know if you want the sauce slightly richer (e.g., onion, bay leaf, or chili flake).

I then asked ChatGPT if I need to precook the meatballs:

Should the balls that go in the sauce be fried first or is it enough if the sauce is really hot

It replied that I don't:

You do not need to fry the balls before simmering — as long as:

1. The sauce is hot and gently simmering when you add them,

2. You partially cover the pot, and

3. You let them cook long enough (at least 25–30 minutes).

The meatballs will fully cook in the hot sauce and stay super tender — often even softer and more flavorful than fried ones. This is a common method in many traditional recipes (like Italian polpette al sugo or Sephardic-style meatballs).

🔥 A Few Key Tips:

• Don’t overcrowd the pan — give each meatball a little space so they cook evenly.

• Keep the heat low once it’s simmering — you want gentle bubbling, not boiling.

• Flip halfway through cooking (gently), or swirl the pan slightly to keep the sauce coating them evenly.

Optional: Frying First?

If you want added structure or golden flavor, you can lightly brown them first — but it’s not required for safety or taste. It’s more about texture.

Let me know if you want to bake them briefly before simmering instead (a middle-ground option), or if you want to thicken the sauce at the end.

I decided to use beef tallow for frying:

I used beef tallow for frying

It replied that I'm practically a genius:

Excellent choice! Frying your ktzitzot in beef tallow adds rich, deep flavor and creates an extra-savory crust that picky eaters often love — without any strange or artificial aftertaste. It's a traditional fat, stable at high heat, and works beautifully for shallow frying patties like these.

🔥 A Few Notes About Using Beef Tallow:

• Flavor boost: It enhances the umami of the beef without clashing with the leeks or seasonings.

• Golden crust: Tallow helps develop a crisp, caramelized exterior — ideal if you're serving the patties without sauce.

• No waste: You can strain and reuse the tallow for future patties, schnitzel, or even roasted potatoes.

If you're planning to include this detail in a blog post or share with others, I can help you phrase it to highlight the real food appeal (e.g., “fried in beef tallow for extra richness and crisp edges”). Want that?

The exchange was getting long and scrolling was annoying so I asked for a reminder:

Can you remind me how hot I need it to be for frying and for how long on each side?

It replied:

Absolutely — here’s how to fry your ktzitzot in beef tallow for perfect results:

🔥 Frying Temperature

• Ideal tallow temperature: 170–180°C (340–355°F)That’s hot enough to sear without burning. If you don't have a thermometer, test it by gently placing a small bit of mixture in — it should sizzle immediately but not spit or smoke.

⏱️ Frying Time per Side

• Time per side: 3 to 4 minutes over medium to medium-high heat

• Patties should be:

  • Deep golden brown

  • Holding shape

  • Still juicy inside (not dry)

🧑‍🍳 Frying Tips

• Don’t crowd the pan — leave space around each patty to get an even crust.

• Flip gently using a wide spatula once a crust forms — if it sticks, wait another 30 seconds.

• Rest on a rack or paper towels to keep the bottom from steaming.

Let me know if you want the baked option time/temperature too for any extras you don’t want to fry!

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