Meatballs with lemon & celeriac

Inspired by Ottolenghi…but gave it my own twist: I made mixed lamb and beef meatballs that I fried in a pan with olive oil. To give them some distinguished taste, I added cumin, a lot of parsley some chopped onions as well as an egg and some bread crumbs to the lamb and beef mixture. Once they were golden, I took them out of the pan and added the chopped celeriac and garlic cloves, fennel seeds, turmeric, salt and pepper and paprika and let them all fry together for a few minutes. After adding 0.5l vegetable stock, I put the meatballs back into the pan and let everything simmer for about 30 mins until the celeriac was nice and tender. I served this with some rice.

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