Izmir-Style Meatballs

Method

1. Peel and cube the celeriac into bite-sized pieces, then set aside while you prepare the remaining ingredients.
2. Slice the peppers into strips and mince the garlic cloves, then sauté both in a wide, oven-safe pan over medium heat for about 5 minutes until softened.
3. Add the meatballs to the pan and brown them on all sides for approximately 8 minutes, turning occasionally to develop a rich crust.
4. Pour the tomato sauce over the meatballs, peppers, and garlic, then nestle the celeriac cubes evenly throughout the pan.
5. Season the mixture to taste, cover the pan, and simmer over low heat for 15 minutes until the celeriac begins to soften.
6. Transfer the uncovered pan to an oven preheated to 190°C and bake for a further 18 minutes until the sauce thickens and the meatballs are cooked through.
7. Remove from the oven and allow the dish to rest for 5 minutes before serving directly from the pan.