Name: Sephardi-Style Stuffed Meatballs with Celery Root and Carrots
Yield: Yield: about 4 Servings
Cuisine: United States
Ingredients: 1½ pounds celery root (also called celeriac); 1 teaspoon grated lemon zest; 1 pound carrots, scraped; Juice of 2 lemons; 1 cup pitted green olives, chopped (use good-quality brine- or oil-cured), or ½ cup minced roasted red pepper; Salt and freshly ground black pepper; Olive oil, for frying; 1 pound ground chicken, turkey, or beef; 1 tablespoon chopped garlic, plus 2 teaspoons minced; 2½ cups chicken broth, preferably homemade, or good-quality, low-sodium purchased; 1 thick slice challah (about 1 inch) or good-quality white bread, crusts removed; 5 tablespoons chopped fresh parsley; 1 large egg

Preparation info

Yield: about
4
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

In both Sephardi and Italian-Jewish cooking, there is a wealth of recipes for ground meat or poultry cooked with vegetables. Most familiar, of course, are meat-stuffed vegetables, baked or braised; meat is also mounded between vegetable slices, then breaded and fried, or prepared as in this recipe, combined with chopped vegetables, formed into meatballs, fried, and then braised.

I’ve cooked these meatballs over braised celery root and carrots, a favorite Sephardi combination. If you