Market Meatballs with Potato & Celeriac Puree

Check it out! Illinois Stewardship Alliance has partnered with Copper Pot Cooking Studio to bring Farmers Market Meal Kits to the Old Capitol Farmers Market in downtown Springfield. The kits, in the style of Blue Apron, Sun Basket, and other popular meal kit delivery services, will feature perfectly-portioned, fresh, seasonal ingredients with a simple recipe; however, unlike the competition, all of the ingredients will be sourced locally from Central Illinois farmers.

This week's meal kit will feature Market Meatballs with Potato and Celeriac Puree! You can find them tomorrow at the Old Capitol Farmers Market in Springfield, or you can pick up the ingredients yourself at your nearest farmers market to make them at home!


(serves 2)

1 garlic clove

1 medium carrot

1 pound ground beef

1 large egg

1 medium potato

1 medium celery root



2 teaspoons vegetable oil

3 Tablespoons tomato paste

1 tablespoon cider vinegar

1 teaspoon honey

1 teaspoon Worcestershire sauce

1 teaspoon dijon mustard

Pinch salt


¼ cup breadcrumbs

1 garlic clove, minced

1 medium carrot, finely chopped

Olive oil, for cooking

½ teaspoon salt

Freshly ground black pepper

1 pound ground beef

1 large egg

1 teaspoon smoked paprika


1 medium potato, peeled and diced

1 medium celery root, peeled and diced

½ cup milk

½ salt

Finely ground black pepper

Make the glaze:

Combine glaze ingredients in a small saucepan, and simmer, whisking constantly, for 2 minutes until and glaze is satiny smooth. Set aside.

Prepare the meat balls:

Heat your oven to 350 degrees F. Lightly coat one 9x13 baking dish with nonstick spray or oil. Heat a large skillet over medium heat. Once the skillet is hot, coat the bottom with olive oil, and heat the oil for a minute; add the garlic, and carrot. Season with salt and pepper, and cook, stirring frequently, until they begin to brown, about 5 minutes.

Add the vegetables to the large bowl with breadcrumbs, then add the remaining ingredients. Stir the ingredients together with a fork or your hands until evenly blended.

Potato and Celeriac Puree:

Place the potato and celeriac in a pot, and cover with cold water. Bring to a boil over high heat, and once it’s boiling, reduce the heat to a simmer. Cook for about 20 minutes once the simmering begins; the potatoes are ready when a paring knife or fork can be inserted into the center with little resistance. Drain potatoes, return them to the pan. Pour buttermilk over the potato and celeriac and mash. Add salt and pepper and stir to combine.

Resume your meatballs while the potatoes boil. Form the meat mixture into 6 meatballs; each will weigh about 4 ounces. Arrange 6 in prepared baking pan, evenly. Drizzle or brush each meatball with a teaspoon or so of the tomato glaze you made earlier, and bake until cooked through, about 20 to 25 minutes (an instant-read thermometer inserted into the center of a cooked meatball will register 160 to 165F).

Serve the meatballs over the potato and celeriac puree and finish with extra glaze.


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