Sephardi-Style Stuffed Meatballs with Celery Root and Carrots

Preparation info
  • Yield:


    • Difficulty


Appears in
The Gefilte Variations

By Jayne Cohen

Published 2000

  • 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 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.