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Celeriac Meatballs in Rosemary Tomato Sauce
[Vegan, Gluten-Free]

Author Bio

European dinners and decadent desserts that use fresh, simple ingredients. Sylwia is educated in nutrition and... Read More

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Celeriac Meatballs in Rosemary Tomato Sauce

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Celeriac Meatballs in Rosemary Tomato Sauce [Vegan, Gluten-Free]

4-6

Dairy Free

These celeriac meatballs taste great when served hot with a savory rosemary tomato sauce over pasta, but they’re also delicious eaten cold with a green salad or on a sandwich. They freeze very well, so make many of them! Whenever you need a quick dinner, just grab your celeriac meatballs... Read More

Ingredients You Need for Celeriac Meatballs in Rosemary Tomato Sauce [Vegan, Gluten-Free]

For the Celeriac Meatballs:

2.3 pounds celeriac
3/4 cup water, plus more as needed
1 flax egg (1 tablespoon flax meal, plus 3 tablespoons water)
1 1/3 cup, plus 1 1/2 tablespoons gluten-free rolled oats
Scant 1/4 cup rice flour (or flour of your choice)
2 teaspoons salt
Pepper, to taste
2 tablespoons rosemary, chopped
Olive oil, for baking

For the Rosemary Tomato Sauce:

2 14.5-ounce cans of plum tomatoes
3 garlic cloves, chopped
4 tablespoons capers
1/2 teaspoon salt
Pepper, to taste
A few sprigs of rosemary
Vegan Parmesan cheese, for serving

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How to Prepare Celeriac Meatballs in Rosemary Tomato Sauce [Vegan, Gluten-Free]

In a small cup, make the flax egg by whisking flax meal together with water and set aside.
Peel and quarter the celeriac, then finely shred it either using a mandolin, box grater, or your food processor. Put it in a large pot, add salt, cover with water, and cook on a medium heat for about 25 minutes, stirring occasionally. Pour the cooked celeriac into a large bowl and let it cool. Add flax egg, pepper, and some fresh rosemary, stir to combine. Then add rolled oats and rice flour and mix until well-combined. Put in the refrigerator to set for 20 minutes.
Preheat the oven to 365°F. Roll the mixture into small balls about 1-inch wide (if the mixture is a little too wet to work with, add some extra oats).
Place the celeriac balls in a greased oven-proof dish or on a parchment paper-lined pan. Drizzle with oil and bake in the oven for 30 minutes, turning them halfway so they’re golden on both sides.
Heat the olive oil in a large frying pan over a medium heat, add the garlic and cook until softened, about 2-3 minutes.
Pour in the plum tomatoes from the can and capers and cook over a medium heat for 8–10 minutes, stirring occasionally until the sauce has reduced and thickened. Season with salt, pepper, and fresh rosemary.
Add the sauce to the dish 5 minutes before the celeriac meatballs have finished cooking. Serve with some vegan Parmesan cheese and fresh rosemary.