Boerewors meatballs with tomato and basil sauce

4 servings Prep: 15 mins, Cooking: 20 mins
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A classic dish with a South African twist.

By Food24 March 09 2015
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Ingredients (17)

450 g boerewors
45 ml breadcrumbs — fine
15 ml canola oil — or olive oil
3 spring onion — chopped
2 garlic cloves — chopped
1/2 red pepper — yellow or green pepper, chopped
1 red chilli — deseeded and chopped
3 tomatoes — peeled and diced
45 ml tomato paste
15 ml chutney
15 ml red wine vinegar — red wine
30 ml sour cream
1 chicken stock cubes — crumbled
1 handful fresh basil — chopped
2.5 ml dried mixed herbs
400 ml red kidney beans — tinned, drained
salt and freshly ground black pepper — to taste
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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.

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