Boulettes aux Celeris

Nothing like the taste of home. Growing up, i would not touch this when my grandmother used to make it. But since then, my palette keeps wanting to remember the smells and flavors of home.

Sauce:

• 3 tbsp oil

• 1 large yellow onion, diced

• 1/2 head of celery, peeled and cut in crudite size

• 1 tbsp paprika in oil

• 1 tsp garlic powder

• 2 tbsp tomato paste

• 2 cups chicken stock

• 1/2 lemon, juiced

• 1 cup chopped cilantro

Meat mixture:

• 1 lb minced beef (I like to use half lean)

• 1 egg

• 1 tsp each cumin, paprika, garlic powder, onion powder

• 1/3 cup breadcrumbs

• 1/3 cup water

DIRECTIONS:

1. Start by heating a large dutch oven (or pan) at medium high heat. Add oil. Saute onion until starts to brown. Add celery and reduce heat to medium.

2. Once celery starts to soften, add spices and tomato paste to mix. Pour in the stock and lemon. Once boils, reduce heat to a simmer.

3. In a mixing bowl, combine all meat ingredients. Form meatballs. Heat a pan at medium high heat and pour enough oil to cover the bottom of the pan. Sear meatballs in oil. Work in batches so the meatballs have space to brown.

4. Once all meatballs are seared, add them to the celery sauce. Sprinkle cilantro on everything. Cover the pot and simmer for about 40 minutes.

Enjoy,

Guila