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Ostrich keftedes

A Greek classic gets a face lift.

Recipe from: 27 October 2010
Preparation time: 10 mins
Cooking time: 20-30 mins


  • Meatballs:
  • 500
    ostrich mince
  • 3
    slices wholewheat bread, crusts removed, broken into pieces
  • 1
    onion, finely chopped
  • 3
    garlic, crushed
  • 4
    dried oregano
  • Milled pepper
  • Tomato sauce:
  • 10
    large ripe tomatoes
  • 1
    olive oil
  • 1
    onion, finely chopped
  • 3
    garlic, crushed
  • 1 x 410
    can tomato purée or passata (not paste)
  • 1
  • Milled pepper
  • Fresh oregano
Servings: Change Serving


Mix all the ingredients together thoroughly.

Pat into oval-shaped balls and set aside.

Preheat the oven to 180°C.

Cut an ‘X’ into the base of each tomato. Plunge into a bowl of boiling water until their skins being to loosen. Refresh in cold water, peel and chop.

Heat the oil and sauté onion and garlic for about 3 minutes. Add ¼ C (60ml) water.

Add the chopped tomatoes, tomato purée, sugar and pepper and bring to the boil.

Reduce the heat, cover and simmer for 20 to 30 minutes.

Arrange the meatballs in an ovenproof dish. Pour over sauce and bake for 30 minutes.

Scatter with fresh oregano just before serving.

Delicious things to add:

· Serve with orzo (small rice-shaped noodles, also known as risoni) and a green salad or steamed green beans.

· Replace ostrich mince with chicken mince.

· Add grated carrot and baby marrows to the keftede mixture.


Things you need to know:

· Cut preparation time by using a portion of defrosted ultimate tomato sauce (Best Basics, pg 132).

· Stuff wholewheat pita breads with lettuce, leftover keftedes and top with red onion and coriander salsa and a dollop of fat-free plain yoghurt.


Read more on: bake  |  sauté

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