Butter the cooking dish and place the turkey meatballs in it.

Boil the peeled potatoes and mash them.

Lightly sauté the leeks and mix in the potatoes. Add a little more milk and finish with a knob of butter and season. Spread the leek puree onto the meatballs.
Bake in the oven at 180°C +/- for 20 minutes.
Cut the rest of the leeks into julienne cut, wash and allow to dry well.

Sprinkle them with some flour and shake out well, [deep] fry them at 180°C until they are golden brown.

Finish the dish with the fried leeks.