Spicy ostrich meatballs in saucy salsa

Recipe from: 30 March 2011

Ingredients 25
Servings 4
Time 15 mins

Ingredients

  • Meatballs:
  • 500
    g
    lean ostrich mince (or beef/lamb)
  • 1
    tsp
    ground ginger and garlic paste
  • 10
    ml
    ground cumin
  • 10
    ml
    ground coriander
  • 5
    ml
    cinnamon powder
  • 1/2
    tsp
    crushed chilli flakes
  • 10
    ml
    chilli jam or relish (optional)
  • 5
    salad onions,sliced finely (or 2 spring onions)
  • 1
    Tbs
    finely chopped fresh coriander (remove thick stalks, if any)
  • 1
    Tbs
    finely chopped mint
  • 2
    cloves garlic, chopped finely
  • 1
    large egg
  • 5
    Tbs
    fresh bread crumbs
  • salt, to taste
  • drizzle of olive oil
  • 1/2
    green chilli, finely chopped (optional)
  • Sauce:
  • 2
    Tbs
    finely chopped onion
  • 500
    g
    passata (ready made)
  • 2
    large, firm salad tomatoes chopped into small cubes
  • 1
    tsp
    sugar
  • salt, to taste
  • 10
    ml
    olive oil
  • coriander to garnish
 

Method

16 mins
 
Preheat oven to 180°C.
Add all ingredients to a mixing bowl, except the bread crumbs and mix well.
Add breadcrumbs spoon by spoon.
The mixture must not be too gooey (or too dry) and must combine well.
You’ll know it’s the right consistency, when you can roll it into balls fairly easily, without too much of the mixture sticking to your hands.
I made mini meatballs - I got roughly 28 out of the mixture.
Place on a greased tray, drizzle olive oil over the balls and bake for 10 minutes.
Remove the tray, turn the balls over and bake for a futher 5-6 minutes. Set aside.
You may also pan fry 'til done, but I prefer to bake them.
In a wide pan, heat the onions in oilve oil, over medium heat, 'til translucent and starting to brown.
Add passata, sugar and salt. Stir. Adjust seasoning. Add meatballs.
Just before serving, add fresh tomato and coriander leaves.
Serve on a bed of creamy mash or with rice or a pasta of your choice.

Reprinted with permission of The Food and The Fabulous.
To visit The Food and The Fabulous’ blog, click here.
 

 

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