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Beef meatballs with fennel and celery in lemon and turmeric sauce
Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 35 minutes
Energy: 584 kcal / serving
Instructions
- 1. Meatball preparation:
In a bowl, mix the meat, rice, 1 teaspoon of turmeric, salt, and pepper.
Shape small meatballs and roll them in semolina.
Heat oil in a large pot and fry the meatballs on both sides until golden brown. Place them on a separate plate lined with paper towels to absorb excess oil.
Sauce preparation:
In the same pot used for frying, add quartered fennel and diced celery and fry them on all sides for 5 minutes. Add 1 teaspoon of turmeric and cook for an additional minute.
Add water, lemon juice, salt, and pepper to the pot and bring to a boil. Reduce the heat, add the meatballs, cover the pot, and cook for another 30 minutes.
Serve with white rice.
Ingredients for servings
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500 g of ground meat -
2 tablespoon of turmeric powder -
2 pinch of salt and pepper -
3 tablespoon of medium wheat semolina -
¼ glass of oil -
4 fennels -
6 stalk of stalk celery -
1.5 glass of water -
2 tablespoon of lemon juice -
¼ glass of cooked rice
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Nutritional information *
Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.
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Per serving% RDA
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Energy value584 kcal29 %
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Fat38,39 g55 %
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of which saturated9,63 g48 %
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Carbohydrates19,52 g8 %
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of which sugar10,98 g12 %
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Protein31,39 g63 %
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Fibers15,77 g?
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More data
* As an indication, before cooking, RDA of the EU.