These are meatballs with that added extra special something. They are delicious and all the flavours work well together.
Ingredients serves 4
400g beef mince
1 medium onion, very finely chopped
120g fresh breadcrumbs
20g flat-leaf parsley, chopped (plus extra for garnish)
1 large egg, beaten
¾ teaspoon ground allspice
2 tablespoons olive oil
1 small (or half large) celeriac (400g), cut into wedges about 1cm thick
1-2 garlic cloves crushed
½ teaspoon ground turmeric
1½ teaspoons fennel seeds, lightly crushed
1 teaspoon smoked paprika
500ml chicken stock
3½ tablespoons lemon juice
salt and black pepper
Put the beef, onion, breadcrumbs, parsley, egg, allspice, ½ teaspoon salt and some black pepper into a large bowl. Mix well with your hands then roll into small balls weighing about 40g, makes about 20
Heat the oil in a large frying pan with a lid. Fry the meatballs until golden on all sides. Transfer to a plate with a slotted spoon. Add the celeriac (with a little more oil if necessary) to the pan, along with the garlic and remaining spices. Fry for a couple of minutes to release the aromas from the spices.
Return the meatballs to the pan and add the stock and lemon juice, stirring as you go.
Bring to the boil, then turn down to a gentle simmer and leave to cook for 30 minutes with the lid on. Remove the lid and check the seasoning. Then allow to simmer without the lid for another 10 minutes for the sauce to reduce and thicken a little.
remove the pan from the heat and allow to stand for 10 minutes.
Serve with rice or couscous and a big green salad
Original Recipe Yotam Ottolenghi Simple
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