Boerewors meatballs with tomato and basil sauce
|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||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|
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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