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Carrot and celery meatballs in tomato sauce

Recipe from: 12/1/2007 12:00:00 AM

Ingredients 9
Servings 4
Time 20


  • 2
    cans Italian tomatoes, chopped
  • 1
    large handful fresh breadcrumbs, 2 slices of bread in food processor
  • 1
    carrot, coarsely chopped
  • 1
    large celery stick, chopped
  • 1
    clove garlic, crushed
  • 1
    extra virgin oil
  • 1
    free range egg
  • 500
    beef mincemeat
  • Extra virgin olive oil for frying meatballs


In a food processor, place the breadcrumbs, carrots, celery mincemeat, garlic, olive oil, egg and season with salt and blitz. Roll the mixture into balls and fry in the olive oil until golden brown. Add then canned tomatoes and reduce the heat, allow to simmer for about 15 mins. Serve with mielie pap or mash.

Recipe credit: Savvy Kids Menu
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Read more on: steam  |  deep-fry

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