And that’s just almost like grandma made meat balls in celery, as there are a few ingredients she probably would not use, but it allows you to adjust by yourself. Grandma would probably not add onions to the stuffing, as she did not use garlic. The latter is omitted here, since I prefer this dish mild.
For the meat ball
3 slices of bread
500 gr eco minced calf/pig
1 onion, finely chopped
2 cups organic low-fat milk
Salt and pepper (use good amounts – especially pepper)
For the sauce, etc.
1 celery cut into cubes
3 bay leaves
1 cup cream
Corn starch (Maizena)
Sugar, salt and pepper
How to cook it
Cut the bread into very fine pieces and soak in milk for ½ hour. Add the rest and mix together to a steady mass. Add more milk if necessary. Put in the fridge.
Peel your celery and cut it into cubes of around 1 cm on each side. Put them in a saucepan with water to cover. Boil them in water with bouillion/broth, bay leaves and salt for 4 minutes.
Then cook your meat ball in water. Form big balls with a spoon and let them simmer till they rise in the pan.
The sauce: Put the boiling water through a sift and cook it to boil. Add Maizena till it is fairly thick. Then add the cream in an appropriate amount (depending on how politically correct you are) and season to taste with salt, pepper, lemon and sugar. Put celery and meat balls back in the sauce and heat slowly. Sprinkle with parsley and serve with boiled potatoes.