Ostrich keftedes

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.