SLOW COOKED CELERY MEATBALLS – PHASE 2bianca.l
500 grams lean beef mince
1 cup finely diced celery
5 cloves garlic finely diced
1/2 onion finely diced
1 tablespoon cumin powder
1 1/2 bottles passata
2 cups celery – extra
Parsley – chopped
Salt to taste
Pepper to taste
Chilli to your taste
Mix all ingredients in a bowl and make into even sized balls.
In a pan put 1 and 1/2 bottles passata and heat the sauce.
Once the sauce is hot (not boiling), place the balls in the pan and let one side cook.
Turn the balls over, coat with sauce.
Put 2 cups of roughly chopped celery and some parsley and close the lid and let it cook.
Serve with salad or slender noodles and enjoy.
By Jaya John