PUNCH UP YOUR MEATBALLS
Two ingredients can boost the taste factor
Yotam Ottolenghi puts this meatball dish in his “lazy” category because you put it together, then relax while it cooks. Comfort food is another term.
It’s warming, easy to eat, packed with flavour, requires little cleanup and can be made a day or so ahead and reheated. Two ingredients give it punch: the ugly, celery-flavoured root also called celeriac, and fennel seeds.
The Jerusalem-born chef, celebrated both for his London restaurants and lively cookbooks, includes it in his latest book, Ottolenghi Simple (Appetite by Random House, $42).
A beautiful, well-written book, it has exceptional photographs by Jonathan Lovekin.
Serve the meatballs with couscous or rice and a little Greekstyle yogurt.
BEEF MEATBALLS WITH LEMON AND CELERY ROOT
Serves: 4
3/4 lb (340 g) ground beef
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1 medium onion, finely chopped 3 cups (750 mL) fresh, white bread crumbs
1 cup (250 mL) flat-leaf parsley, chopped, plus sprigs for trim 1 large egg, beaten
3/4 tsp (4 mL) ground allspice Salt and freshly ground pepper 2 tbsp (30 mL) olive oil 1 medium celery root, peeled, in 1-inch (2.5-cm) cubes
3 garlic cloves, crushed
1/2 tsp (2.5 mL) ground turmeric
1 1/2 tsp (7.5 mL) fennel seeds, crushed
1 tsp (5 mL) sweet smoked paprika
2 cups (500 mL) chicken stock 3 1/2 tbsp (50 mL) lemon juice
1. In a large bowl, combine the beef, onion, bread crumbs, parsley, egg, allspice, 1/2 tsp (2.5 mL) salt and some pepper.
2. Using your hands, mix well and form into about 20 balls about 1 1/2 inches (4 cm) in diameter.
3. In a large, heavy frying pan with a lid, heat oil over mediumhigh heat and sear meatballs for about five minutes, turning to brown on all sides. Set aside meatballs on a plate.
4. Add celery root, garlic, turmeric, fennel and paprika to the pan and cook over medium-high heat, stirring for two minutes, until the garlic is golden and spices are aromatic. Be careful not to burn the ingredients.
5. Return meatballs to the pan and add stock, lemon juice,
1/2 tsp (2.5 mL) salt and some pepper. Bring to a boil, lower heat to low, cover and simmer mixture for 30 minutes.
6. Remove lid and continue to simmer for about 10 minutes to thicken sauce.
7. Remove pan from heat and let stand 5-10 minutes. Serve, sprinkled with more parsley. (Dish may be cooled and refrigerated, covered, for up to two days, then reheated.)