Name: Traditional South African meatballs with chunky tomato sauce
Prep time: 15 min
Total time: 15 min
Yield: serving
Cuisine: Bake
Ingredients: 4 slices brown bread soaked in; 60 ml milk; 800 g beef mince lean; 1 eggs; 1 onion grated; 2 carrots grated; 15 ml dried mixed herbs; 2,5 ml cloves ground; 5 ml salt and freshly ground black pepper; 1 onion chopped; 4 celery stalks chopped; 4 bay leaves; 2 tomatoes tinned (whole); sugar pinch; salt and freshly ground black pepper; oil for shallow frying; rice or mashed potatoes (optional)

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Ingredients (17)

MEATBALLS

4	slices brown bread soaked in
60 ml	milk
800 g	beef mince — lean
1	eggs
1	onion — grated
2	carrots — grated
15 ml	dried mixed herbs
2,5 ml	cloves — ground
5 ml	salt and freshly ground black pepper

SAUCE

1	onion — chopped
4	celery stalks — chopped
4	bay leaves
2	tomatoes — tinned (whole)
	sugar — pinch
	salt and freshly ground black pepper

TO COMPLETE

	oil — for shallow frying
	rice or mashed potatoes (optional)

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Method:

Preheat
the oven to 200°C. Grease a baking sheet with non-stick spray.

1. Meatballs: Mix the ingredients well in a
large mixing bowl. Shape into balls the size of tennis balls and arrange on a plate.
Cover with cling-film and chill in the fridge for at least 30 minutes.

2. Sauce: Heat
the oil in a saucepan and fry the onion, celery and bay leaves for a minute. Add
the tomatoes and lightly bruise using a wooden spoon. Turn the temperature down
and simmer slowly for 10 minutes. Season with the sugar, salt and freshly
ground pepper.

3 . To complete: Heat enough oil for shallow- frying
in a large deep pan. Fry the meatballs in batches until golden, then arrange on
the pre-pared baking sheet and bake for 10 minutes or until cooked through.

4. Serve
the meatballs with the sauce and rice or mash potato (if using).