Name: SPONSORED: Ostrich meatballs in tomato sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Bake
Ingredients: for the quick tomato sauce:; 30 ml sunflower oil; 1 onion chopped; 1 celery stalks chopped; 1 carrots chopped; 2 x 410 g canned tomatoes rhodes,peeled,chopped; 115 g tomato paste can, rhodes; sea salt and freshly ground black pepper to taste; sugar; for the ostrich meatballs:; 500 g ostrich mince lean; 1 red onion finely chopped; 1 handful fresh parsley finely chopped; 1 cloves garlic cloves, crushed; 5 ml salt

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Ingredients (15)

	for the quick tomato sauce:
30 ml	sunflower oil
1	onion — chopped
1	celery stalks — chopped
1	carrots — chopped
2 x 410 g	canned tomatoes — rhodes,peeled,chopped
115 g	tomato paste — can, rhodes
	sea salt and freshly ground black pepper — to taste
	sugar
	for the ostrich meatballs:
500 g	ostrich mince — lean
1	red onion — finely chopped
1 handful	fresh parsley — finely chopped
1 cloves	garlic — cloves, crushed
5 ml	salt

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Method:

Heat the oil, add the vegetables and fry until soft.

Stir in the garlic, Rhodes chopped & peeled tomatoes and Rhodes tomato paste.

Bring the sauce to the boil and season to taste.

Reduce heat and simmer for 20 – 30 mins or until thickened, stirring occasionally.

To make the meatballs, combine the ground ostrich with the onion, parsley, garlic and spices.

Mix together well.

Roll into 12 meatballs of equal size.

Place the meatballs in a baking dish and bake in an oven preheated to 180°C for 20 mins.

Pour the tomato sauce over the meatballs and bake for a further 20 mins.

Serve hot over pasta, sprinkled with parmesan cheese.

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