Serves 5, generously
1kg beef mince, 5% fat
1 leek, green half only and finely chopped
70g parsley, finely chopped
1 tsp lebanese spice
1 1/2 tsp cumin
1 tbsp garlic infused oil
65g gf breadcrumbs
30 sprays of frylight oil, or 2 tbsp olive oil
1 medium sized celeriac, peeled and roughly chopped into 4x4cm pieces
1/2 tsp turmeric
11/2 tsp smokey paprika
1 tsp morrocan spice
1 tsp harissa spice
700ml boiling water
2 chicken stock cubes
salt and pepper
1.) Start by preparing the meatballs. Mix together the mince, lebanese spice, cumin, leeks, egg, oil and gluten free breadcrumbs until well combined. It’s easier to use your hands, but you can also use a spoon if you prefer. Next, pinch about half a handful of the mince and roll it into the balls of your hands until a meatball forms. Repeat this process until all the mince is used up (you should end up with between 16-18 meatballs).
2.) Heat up half the amount of olive oil or spray in a pan on a medium temperature. Place the meatballs in the pan to sear for 5 minutes, making sure to turn them around every minute or so so that each side become golden and crispy.
3.) Once they look golden brown, take them out and place on a clean plate and leave aside.
4.) Add the other amount of oil into the pan, along with the spices. Add the chopped pieces of celeriac and stir so that each piece is covered in spice. Leave to cook for 2 minutes.
5.) Using a jug, mix the chicken stock and boiling water until both cubes are dissolved. Slowly pour the stock into the pan, and gently place the meatballs on top of the celeriac (allowing them to float in the stock). Lower the temperature and place a lid on the pan, and cook for 40 minutes. About half way in, stir the stock and, at about 5 minutes to, take the lid off and leave the stock to simmer. The stock will thicken and eventually become a similar consistency to sauce.
6.) Once you’ve taken the pan off the heat, leave the meatballs to cool for 5 minutes before serving.