14 oz Ground Beef

1 medium Onion, finely chopped about 1 cup

3 cups fresh White Breadcrumbs

1 cup Parsley, chopped, plus extra to garnish

1 large Egg, beaten

3/4 tsp ground Allspice

Salt and Black Pepper

2 TB Olive Oil

1 Celeriac, peeled, quartered and each quarter cut crosswise into 1/2” slices

3 cloves Garlic, crushed

1/2 tsp ground Turmeric

1 1/2 tsp Fennel Seeds, lightly crushed

1 tsp Sweet Smoked Paprika

2 cups Chicken Stock

3 1/2 TB Lemon Juice

Put the beef, onion, breadcrumbs, parsley, egg, allspice, 1/2 tsp salt, and some black pepper into a large bowl.  Using your hands, mix well, then form into about 20 balls.  Each ball should weight ab out 1 1/2 oz.  Put the oil into a large sauce pan with a lid and place over his heat.  Add the meatballs and sear for 5 minutes, turning so that all sides are golden brown.  Transfer the meatballs to a separate plate and add the celery root, garlic, turmeric, fennel, and paprika to the pan.  Cook overweigh heat, stirring, for 2 minutes, until the garlic has taken on a bit of color and the spices smell aromatic.  Return the meatballs to the pan and add the stock, lemon juice, 1/2 tsp salt and some black pepper.  Bring to a boil, then simmer gently over medium-low heat, covered, for 30 minutes.  Remove the lid and leave to bubble away for about 10 minutes, for the sauce to thicken up.  Remove the pan from the heat and allow it to sit for 5 or 10 minutes.  Serve, along with a final sprinkle of parsley.