Servings: 6
INGREDIENTS
- Celery leaves for topping, chopped
Meatballs:
- 1.1 pound/500 grams ground beef
- 1 medium sized potato, finely grated
- 1 large white onion, finely chopped
- A handful of parsley and cilantro, finely chopped
- 2 tablespoons breadcrumbs
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon paprika
- 1 teaspoon turmeric
- 1/2 teaspoon nutmeg
- 1 tablespoon minced garlic
- 2 tablespoons oil
- 2 tablespoons water
Stew:
- 10 Jerusalem artichokes, peeled and quartered
- 2 carrots, peeled and quartered
- 2 large onions, cut into strips
- 8 garlic cloves, peeled
- 4 celery stalks with leaves, well washed and quartered
- 4 tablespoons oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon paprika
- 1 teaspoon turmeric
- 1 teaspoon minced garlic
- 2 tablespoons date syrup
- Water
INSTRUCTIONS
Meatballs:
- Mix all the meatball ingredients thoroughly in a bowl. Let it sit in the fridge for an hour, or ideally overnight.
- Form meatball mixture into balls and place them on a tray.
Stew:
- In a wide pot, heat 4 tablespoons of oil. Add the onions, and saute until lightly browned.
- Add the spices and vegetables, saute together to release flavors.
- Add water to cover the ingredients and bring to a boil with a lid on.
- Add the meatballs, gently stir the pot, cover with a slightly ajar lid, and simmer for an hour and fifteen minutes over low-medium heat.
- Transfer to a preheated oven at 355℉ (180 ℃) for 15 minutes.
- Sprinkle with celery leaves before serving.