Source: Enlitened Kosher Cooking by Nechama Cohen

Savory veal meatballs over mashed string beans.

Servings

1 tbsp olive oil
1 cooking spray
1 fresh leeks , white part only, halved and thinly sliced
3 medium garlic cloves , peeled and finely minced
2 lb Veal, ground, raw, 7% fat (or turkey or chicken or a combination)
1 eggs
2 egg whites
0.5 tsp black pepper
1 tbsp paprika
2 cup cold water
3 cup fresh green beans (or frozen)
1 tbsp fresh chopped onion
1 tbsp chopped leeks
1 tbsp garlic cloves, chopped
0.5 Soup, cream of chicken, dehydrated, packet (optional)

1 In a 6-quart pot, prepare leek, onion, and garlic the Enlitened way (see below). Mix half of the Enlitened mixture with the ground veal, eggs, and spices. Cover and refrigerate for 15-20 minutes. Heat the remaining Enlitened onions with non-stick spray. Add 2 cups of water and bring to a boil. Form small balls from approximately 1 tablespoon of the meat mixture, wetting hands every so often. Drop into boiling water. Lower heat and cook covered for 30 minutes. Stir occasionally and add water or stock if necessary to avoid burning. It's best to store this in a covered ovenproof dish, so that it's easy to warm up before serving.
2 Serve on a bed of mashed string beans (see below), pumpkin,r spaghetti squash.
3 Steam the string beans. Strain well. Blend in food processor with rest of the ingredients. Mixture should have the consistency of finely mashed potatoes.
4 For a thicker consistency, mix with some boiled, well-drained, mashed cauliflower. Those who are less carb-conscious can substitute cooked, mashed pumpkin for the string beans.

Enlitened Onions: Heat 2 tablespoons olive oil together with the cooking spray in a large non-stick skillet over medium heat for a few seconds. Add the leeks and onions; stir and lower heat. Cook until the leeks and onions start to brown, stirring occasionally. Add garlic and a few drops of water, the mixture will start to brown. Cook another few minutes, scraping the bottom of the pan so that nothing sticks. Tip: When using leeks and scallions, discard the bulb, outer layer and dark green parts. Slice in half and wash carefully to remove all sand.