“No hedgehogs will be harmed during the making of these meatballs - the name is from their spiky appearance,” says Itamar Srulovich of Honey and Co.
(Makes 12-14 meatballs)
For the meatballs: 400g minced beef; 200g basmati rice; 2 onions, peeled; 1 garlic clove, peeled; 1 small bunch of parsley, top leafy part only; 1 small bunch of mint, top leafy part only (about 20g); 1 small bunch of coriander, top leafy part only; 1tsp ground coriander; 1tsp ground turmeric, or grate 2cm fresh turmeric root; 1tbsp salt; a sprinkling of white pepper
For the sauce: 3tbsp olive oil; 1 onion, peeled and finely diced; 1 leek, thinly sliced and washed; 1 garlic, peeled and crushed; 1 green chilli, thinly sliced; 4 celery sticks, thinly sliced; 1tsp ground turmeric, or grate 2cm fresh turmeric root; 2 dried Persian limes (or 3 wide strips of peel from 1 lemon); 2 bay leaves; juice of 1 lemon
1. Place the minced beef and uncooked rice together in a bowl. Use a food processor to blitz the onions, garlic and herbs to a paste (or chop finely) and add to the meat & rice with the ground coriander, turmeric, salt and pepper. Mix together and divide into 12-14 balls, each about 80-90g. Cover and store in the fridge until you are ready to cook.
2. Heat the olive oil in a shallow casserole, large enough to contain the meatballs in one layer. Add the onion, leek and garlic and cook on a medium heat until soft, add the chilli, celery, turmeric, Persian limes and bay leaves. Mix well and fry, then add one litre of boiling water.
3. Bring to the boil and add the meatballs to the liquid. Bring back to the boil and cook uncovered. Turn the meatballs over, cover and reduce the heat. Keep covered and cook for 30 minutes. Add the lemon juice, re-cover and cook for 10 more minutes.