Traditional South African meatballs with chunky tomato sauce

YOU
makes 10 large meatballs and serves 4-6 serving Prep: 15 mins By Food24
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Ingredients (18)

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
30 ml fresh chillies — 573
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).

 

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