Boerewors meatballs with tomato and basil sauce

A classic dish with a South African twist.
 
recipes, beef, fusion, South African
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Recipe from: 09 March 2015
Preparation time: 15 min
Cooking time: 20 min
 
 

Ingredients

 
  • 450
    g
    boerewors, removed from casing
  • 45
    ml
    fine breadcrumbs
  • 15
    ml
    canola or olive oil
  • 3
    spring onions, chopped
  • 2
    garlic cloves, chopped
  • 1/2
    red, yellow or green pepper, chopped
  • 1
    red chilli, seeds removed and chopped
  • 3
    tomatoes, peeled and diced
  • 45
    ml
    tomato paste
  • 30
    ml
    sweet and sour sauce
  • 15
    ml
    chutney
  • 15
    ml
    red wine vinegar
  • 30
    ml
    sour cream
  • 1
    chicken stock cube, crumbled
  • 1
    handful
    fresh basil, chopped
  • 2.5
    ml
    dried mixed herbs
  • 400
    ml
    red kidney beans, drained
  • salt and pepper, to taste
Servings: Change Serving
 
 

Method

 

Preheat the oven to 180°C.

In a bowl, combine the boerewors and breadcrumbs. Form balls and place them on a greased baking tray.
Bake for 10 to 12 minutes. Remove from the oven and set aside.

In a medium sized saucepan, heat the oil on the stove and sauté the onion, garlic, pepper and chilli for approximately 2 minutes.
Add the tomatoes, tomato paste, sweet and sour sauce, chutney, red wine vinegar and sour cream.
Stir and cook for another 2 minutes.
Add the stock cube, fresh basil, dried herbs and beans. Add water if necessary. Stir and cook for 2 minutes.
Gently add the boerewors meatballs and adjust the seasoning according to your preference.

Remove from the heat and serve on a bed of mashed potatoes, pap or spaghetti.

Recipe reprinted with permission of Mzanzi Style Cuisine. To see more recipes, please click here.
 
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Read more on: south african  |  recipes  |  fusion
 

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