Ingredients
Preheat oven to 200 degrees c and place a small frying pan on a medium heat. Add the oil and the onion to the frying pan and cook until soft and golden. Place the tomatoes in the bottom of an oven proof dish. Combine the meat and ground almonds and season. Add the onions to the mixture and form into balls no larger than a golf ball using your hands and a tablespoon. Place the balls on top of the tomamtoes. Scatter pieces of butter over the meatballs and bake for 30-45 mins until brown and cooked through.
For the Celeriac "Pasta"
1 onion finely chopped
1 tablespoon avocado oil
1 tablespoon avocado oil
1 tin chopped tomatoes
500g minced pork and beef
75g ground almonds
2 tablespoons butter
1/2 a celeriac
Method
Preheat oven to 200 degrees c and place a small frying pan on a medium heat. Add the oil and the onion to the frying pan and cook until soft and golden. Place the tomatoes in the bottom of an oven proof dish. Combine the meat and ground almonds and season. Add the onions to the mixture and form into balls no larger than a golf ball using your hands and a tablespoon. Place the balls on top of the tomamtoes. Scatter pieces of butter over the meatballs and bake for 30-45 mins until brown and cooked through.
For the Celeriac "Pasta"
Bring a medium saucepan of salted water to the boil. Remove the brown husk from the celeriac using a knife. Then use a vegetable peeler to shave wide ribbons. Simmer the celeriac for 3-4 mins or until tender, drain and serve.
