|500 g||ostrich mince — lean|
|2||red onions — finely sliced|
|1 tbsp||fresh parsley — chopped|
|1||garlic clove — mashed|
|1 tsp||ground cumin|
|1 tsp||ground coriander|
|1 tsp||smoked paprika|
|1||lemon — halved and zested|
|oil — for shallow frying|
|chilli plum sauce — to serve|
Mix all the ingredients except the oil, plum sauce together and roll into meatballs the size of walnuts – you get about 25.
Cover and rest the meatballs in fridge for 2 hours
Heat the oil in a pan and fry the meatballs on all sides until just cooked.
Do this in batches as to not overcrowd the pan.
Keep the meatballs warm until all have been cooked.
Clean the pan and return to the heat.
Add about 40ml of the plum sauce to the pan.
Once bubbling, add the meatballs and swirl it in the sauce.
Add the rest of the sauce and as soon as the meatballs are well-coated and the sauce cooked down a bit spoon it into a serving dish.
Drizzle with any remaining sauce in the pan.
Serve immediately with some chopped parsley for colour.
Recipe reprinted with permission of HeinStirred.