Celery Balls

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Celery Balls
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it de fr es br
156
Calories per serving
  • Lactose Free
  • Vegetarian
  • Energy Kcal 156
  • Carbohydrates g 8
  •   of which sugars g 1.6
  • Protein g 3.7
  • Fats g 12.1
  •   of which saturated fat g 2.42
  • Fiber g 1
  • Cholesterol mg 15
  • Sodium mg 225
  • Difficulty: Easy
  • Prep time: 30 min
  • Cook time: 40 min
  • Makes: 20 pieces
  • Cost: Low

PRESENTATION

You know, in the heart of Tuscany, celery polpette offer a fresh twist on the classic meatball tradition. Really, around Prato, where polpette al sugo have been a staple for ages, this version puts celery front and center. Usually, celery hangs out with carrots and onions in a soffritto, but these celery meatballs change the game. Pretty simple.

They’re soft and tender, and the simple tomato sauce they’re served with adds a sweet kick. And the sauce? It pairs perfectly with celery's earthy flavor. This dish cleverly gives celery the spotlight, with herbs, breadcrumbs, and cheese making each bite moist and delicious. Whether you're into vegetarian options or just curious about new Tuscan recipes, these are definitely worth trying.

In Tuscany, especially near Prato, people really really value their comfort food. And Italian celery balls like these keep all those flavors alive—just without the meat. The sauce is rich and tangy, reminiscent of the famous polpette pratesi, so you’re not missing out on that homey, golden feeling at all. For sure.

These are perfect as vegetarian meatballs for a family dinner or as little bites for a party—everyone seems to love dipping them right into the sauce. With many celery recipes out there, few let the vegetable shine quite like polpette di sedano do. Really.

When you're in the mood for tradition with a fresh twist, celery polpette really deliver. Folks in Tuscany know how to make the most out of simple ingredients. Which is great. These polpette highlight how even the most underrated veggies can become the star. Anyone who grew up on classic meatballs and sauce will understand why these are so so popular, but they’re also perfect for those seeking vegan Italian dishes or celery-based appetizers that offer a touch of old-school comfort and new flair.

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INGREDIENTS

156
Calories per serving
Ingredients for 20 balls
Celery 1.3 lbs (600 g) - (to clean)
Bread 7 oz (200 g)
Parmigiano Reggiano PDO cheese 3.5 oz (100 g) - to grate
Eggs 1
Fine salt to taste
Black pepper to taste
For the tomato sauce
Tomato purée 3.1 cups (750 g)
Garlic 2 cloves
Extra virgin olive oil to taste
Fine salt to taste
for frying
Vegetable oil to taste
for garnishing
Parsley to taste
Preparation

How to prepare Celery Balls

To prepare the celery balls, first, bring a pot of salted water to a boil which you will use to blanch the celery, and work on the tomato sauce: heat the oil in a pan and lightly fry the unpeeled garlic cloves, then add the tomato puree 1 and season with salt 2. Cover with a lid and cook for about 30 minutes on a moderate flame, stirring occasionally. At the end of cooking, remove the garlic cloves 3 and adjust the salt if necessary.

While the sauce is cooking, start preparing the balls: remove the base of the celery stalk 4 and the leaves, then wash the stalks, remove the strings with a peeler 5, and cut them into chunks 6. You will need about 14 oz of cleaned celery in total.

At this point, the water will have come to a boil, so blanch the celery for about 10 minutes 7. Meanwhile, cut the bread into large pieces 8 and chop it with a mixer to reduce it to crumbs 9.

Drain the celery and let it cool slightly 10, then chop it with a knife 11 and squeeze it with your hands to remove excess water 12.

Transfer the celery to a bowl and add the grated Parmesan cheese 13, about 6 oz of chopped bread 14, the egg 15, salt, and pepper.

Knead with your hands to mix everything and shape into balls the size of a large walnut 16. Roll the obtained balls in the remaining bread crumbs to coat them evenly 17 and place them on a tray 18.

Heat the seed oil to a temperature of 340°F (measure with a kitchen thermometer) and fry 3-4 pieces at a time for a couple of minutes 19 until they are golden brown, then drain them on parchment paper 20. Serve the celery balls on a bed of tomato sauce and garnish with plenty of chopped parsley 21!

Storage

It is recommended to consume the balls immediately after frying. If you prefer, you can prepare them the day before and store them in the refrigerator to fry just before serving. Alternatively, they can be frozen unbaked after being breaded. The tomato sauce can be stored in the refrigerator for 2-3 days in an airtight container.

Tip

If you wish, and you are not vegetarian, you can also serve the celery balls with a good meat ragù! Do not throw away the celery leaves but use them to prepare other recipes, such as Cold Pasta with Zucchini.

For the translation of some texts, artificial intelligence tools may have been used.
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