Bring a pot of lightly salted water to a boil.

Add leeks and cook until tender, about 5 minutes.

Drain the leeks and transfer them to a plate to cool.

Finely chop the leeks using a sharp knife or a food processor.

Combine the chopped leeks, ground beef, bread crumbs, and eggs in a large bowl.

Season the mixture with salt and pepper to taste.

Mix until all ingredients are well combined.

Shape the mixture into walnut-sized meatballs with your hands.

Heat olive oil in a large skillet over medium heat.

Cook the meatballs, turning as needed, until evenly browned on all sides, for approximately 5 to 10 minutes.

Add water, lemon juice, and butter to the skillet.

Bring the liquid to a boil.

Reduce heat to low, cover the skillet, and simmer until the meatballs are no longer pink in the center, about 15 to 20 minutes.