By Jayne Cohen
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