Beef meatballs with celery and lemon

Method

1. If preparing original and lighter portions together, set aside the ingredients and quantities shown for the lighter portions; the remainder is for the original portions. Prepare the two versions separately wherever their cooking or seasoning differs. Divide the quantities given for the whole preparation between the pans or bowls, rather than using the full quantity in each. Moisten the soft bread with 30 g water. Chop 60 g onion, half the garlic and the parsley. Mix with the beef, egg, soft bread, 2 g salt and half the pepper. With damp hands, shape into about 10 evenly sized meatballs; refrigerate until needed.
2. Remove the thick celery strings with a vegetable peeler. Cut the stalks into 3 cm lengths and reserve the tender leaves. Finely slice the remaining 100 g onion. Soften in the oil in a 26 cm sauté pan over a medium heat for 6 minutes.
3. Add the celery pieces, remaining garlic, turmeric, 2 g salt and remaining pepper. Stir for 2 minutes, pour in 350 g water, then cover and simmer over a low heat for 15 minutes. The celery will begin to soften. During the last 5 minutes of this initial cooking, start the rice in step 5.
4. Lower the meatballs into the simmering juices in a single layer. Cover and cook over a low heat for 20–25 minutes, turning them gently once. They should reach 75°C at the centre; the celery should be tender without falling apart.
5. During the last 5 minutes of the celery’s initial cooking, rinse the rice and put in a saucepan with 280 g water and 1 g salt, dividing these totals between the separate pans for the versions. Bring to the boil, cover, cook over a very low heat for 12 minutes and rest off the heat for 10 minutes, still covered.
6. Transfer the cooked meatballs and celery to a dish and cover. Reduce the juices alone, uncovered, over a medium-high heat for about 8–12 minutes, until 200–250 ml remain in total for the prepared portions. The bubbles become closer together, the flavour intensifies and the juices lightly coat a spoon without becoming thick. If needed, measure in a jug, then return to the pan. Return the meatballs and celery, add 30 g lemon juice and the finely chopped celery leaves, and reheat at a gentle simmer for 1–2 minutes. Taste and add some or all of the reserved 10 g juice to reach the acidity you like; adjust the salt after reducing. If the rice has not finished resting, keep the meatballs covered off the heat and finish only when ready to serve. Fluff the rice and serve with the meatballs, celery and reduced juices.

Variants and their steps remain below the recipe.