Have you any idea how hard it is to get a good shot of meatballs?
First there’s the colour. That grisly cadaver-grey that looks like mud no matter what beautiful dish or plate you put it next to.
Then there’s the texture. Lumpy, spongy and just plain unappetizing.
I guess what I’m saying here is sorry.
Sorry that you didn’t get the gorgeous meatball-in-broth pic that you deserve.
Sorry that the above photo doesn’t do the recipe justice and sorry that it can’t convey the mouthwatering richness of the broth, or the juicy satisfying taste of the homemade meatballs.
Meatball Broth (serves 3-4)
*adapted from Nigel Slater
- 16 oz ground beef
- sea salt & black pepper
- 1/2 tsp allspice
- 1 celeriac, peeled and grated
- 4 spring/green onions, roughly chopped
- 2 cups chicken or beef broth
- 1 tbsp butter or coconut oil
- 1 tsp fresh thyme
- 1/2 cup grated parmesan (optional)
- Season the beef well and add the allspice. Mix together until combined then form into small meatballs, about 2cms in diameter (I made 14).
- Put the meatballs in the fridge to chill for at least an hour so they firm up.
- In a large, wide-bottomed saucepan or deep frying pan, heat the butter or oil until very hot. Add the meatballs and sear on all sides until coloured.
- Add the onions and cook for a few minutes more until soft.
- Add the celeriac and thyme, and pour in the broth. Bring to a boil and reduce to let it simmer for 15 minutes.
- If you’re using the parmesan, sprinkle it on top before serving.
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