Ostrich meatballs in spicy plum sauce

25 servings Prep: 15 mins, Cooking: 15 mins
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By Food24 March 18 2016
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Ingredients (11)

500 g ostrich mince
2 red onions — finely sliced
1 tbsp fresh parsley — chopped
1 garlic clove — mashed
1 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
lemon — halved and zested
oil — for shallow frying
40 ml chilli plum sauce — or to taste
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Mix all the ingredients except the oil and 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 Hein Stirred. To see more recipes, please click here.



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