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4–5
servingsEasy
By Jayne Cohen
Published 2000
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 sliced vegetables, then breaded and fried; or it is 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.