Recipe by Cape Malay Cooking & Other Delights- Salwaa Smith
Tip:
Prepare a double batch of meatballs and freeze half. Ideal for busy cooks, unexpected visitors or when you want to whip up a nutritious meal for your family.
Serves 4 - 6
Frikkadel Ingredients:
- 500g fat free minced meat
- 1 onion
- 1 small green pepper
- 1 tomato
- ½ bunch coriander
- ½ teaspoon nutmeg
- 1 teaspoon crushed garlic
- 1 slice one day old bread soaked in water
- 1 medium egg
- Salt & pepper to taste
Method:
Wash and drain minced meat well.
Soak bread in water and squeeze excess water out.
Chop onion, pepper, tomato, coriander finely.
Add all the ingredients in a mixing bowl and mix thoroughly using your hands.
Heat your oven to 220°C.
Roll mince mixture into small golf ball size meatballs.
Arrange the meatballs onto a slightly greased baking tin or line your baking tin with greaseproof paper then you don’t need to use any oil.
This is to prevent the meatballs from sticking onto your tray.
Bake in the oven for 20 - 25 until browned.
Meanwhile, make the sauce.
Tomato sauce ingredients:
1 large onion, finely chopped
20ml oil
1 level teaspoon crushed garlic
1 teaspoon salt
½ teaspoon dried crushed red chillies or to taste
700g soft, red tomatoes, liquidised or 2 cans chopped tomatoes
1 teaspoon tomato paste
A handful fresh rosemary, chopped
Sugar to taste
Method:
In a large saucepan heat the oil and braise the onion until golden brown.
Add the garlic, salt, chillies, tomatoes, tomato paste and sugar and simmer over low heat until the sauce has slightly thickened, 15-20 minutes, stirring occasionally.
Add the rosemary, stir through.
Add the cooked meatballs (drain any excess fat) to the tomato sauce to keep warm while you boil the spaghetti according to the instructions on the packet.
Spoon the sauce and meatballs over spaghetti, or stir them all together and serve with cheese of your choice, optional.
Garnish with rosemary sprigs.
Variation:
Serve with white plain boiled rice.
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