Beef meatballs with lemon and celeriac from Essential Ottolenghi: A Collection (page 220) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spring onion and herb salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • greedyrosie on June 28, 2020

    I thought it was ok. My family really enjoyed it and I found it enjoyable to make but I wasn’t overwhelmed. Fine for a weeknight tea but I wouldn’t rush to make it again.

  • Lsblackburn1 on November 17, 2019

    Loved this! Served it over couscous and topped it with some leftover lebheh we had.

  • katy1729 on September 05, 2019

    1st Sept 2019. Made this with vegan (soya) mince. At first I thought it would be a disaster as the uncooked meatball mixture would not stick together, but I cooked it for a bit in a sauté pan and it got more sticky, so I was able to form the meatballs once the mixture had cooled a bit. The spiced celeriac and lemon mixture was more interesting than I had anticipated, but it wasn't a complete winner for us.

  • bwhip on October 19, 2018

    We made this tonight and we really loved it. The meatballs were excellent, and the celery root was delicious and cooked perfectly. The broth had a perfect combination of flavors, with brightness from the lemon and a really interesting blend of spices. The dish was remarkably flavorful for something that came together pretty quickly.

  • jaelsne on October 19, 2018

    I had been very excited about trying this recipe. I followed it to the letter, but I was disappointed with the result. The quantity of bread crumbs overwhelmed the meatballs and made them somewhat crumbly. I will make it again using fewer bread crumbs. I love celery root, and the spicing was interesting.

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