Beef Meatballs With Lemon and Celery Root Ottolenghi
Six O'Clock Solution: 'Lazy' beefiness meatballs are packed with flavour
Celery root might exist ugly, simply it provides the punch for this easy, make-ahead dinner.
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Yotam Ottolenghi puts this dish in his "lazy" category, because y'all put it together, then relax while it cooks. Comfort food is another term. It's warming, easy to eat, packed with flavour, requires piddling cleanup, and can exist fabricated a twenty-four hour period or so alee and reheated. Two ingredients give information technology dial: the ugly, celery-flavoured root as well chosen celeriac, and fennel seeds. The Jerusalem-born chef, historic both for his London restaurants and lively cookbooks, includes information technology in his latest volume, Ottolenghi Simple (Appetite by Random House, $42). Serve this dish with couscous or rice, and a little Greek-style yogurt. A beautiful, well-written volume, it has an easy-reading layout and exceptional photographs by Jonathan Lovekin.
Beef meatballs with lemon and celery root
Serves four
¾ pound (350 to 400 g) ground beef
1 medium onion, finely chopped
3 cups (750 mL) fresh, white breadcrumbs
1 loving cup (250 mL) flat-leafage parsley, chopped, plus sprigs for trim
1 large egg, beaten
¾ teaspoon (4 mL) footing allspice
Salt and freshly basis pepper
ii tablespoons (30 mL) olive oil
ane medium celery root, peeled, in 1-inch (two.five cm) cubes
3 garlic cloves, crushed
½ teaspoon (two mL) basis turmeric
1-1/2 teaspoons (7 mL) fennel seeds, crushed
1 teaspoon (5 mL) sweet smoked paprika
ii cups (500 mL) chicken stock
three-1/2 tablespoons (50 mL) lemon juice
In a large bowl, combine the beef, onion, breadcrumbs, parsley, egg, allspice, ½ teaspoon (2 mL) common salt, and some pepper. Using your hands, mix well and grade into about twenty assurance almost 1-1/2 inches (4 cm) in bore.
In a large, heavy frying pan with a hat, heat oil over medium-high heat and sear meatballs for near five minutes, turning to chocolate-brown on all sides. Fix bated meatballs on a plate.
Add together celery root, garlic, turmeric, fennel and paprika to the pan and melt over medium-high heat, stirring, for two minutes, until the garlic is golden and spices are effluvious. Be careful not to burn the ingredients.
Render meatballs to the pan and add stock, lemon juice, ½ teaspoon (two mL) salt, and some pepper. Bring to a eddy, lower heat to depression, cover and simmer mixture for xxx minutes.
Remove lid and continue to simmer for about 10 minutes to thicken sauce.
Remove pan from heat and allow stand five to 10 minutes. Serve, sprinkled with more parsley. (Dish may be cooled and refrigerated, covered, for upwards to ii days, then reheated.)
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Source: https://montrealgazette.com/life/food/six-oclock-solution-lazy-beef-meatballs-are-packed-with-flavour
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