Ostrich Meatballs in Tomato Sauce | Rhodes Quality

Ingredients

Quick Tomato Sauce

  • 30 ml (2 T) sunflower oil
  • 1 onions, chopped
  • 1 celery stick, chopped
  • 1 carrot, chopped
  • 1 clove garlic, crushed
  • 2 x 410 g cans Rhodes Chopped & Peeled Tomatoes
  • 115 g can or cup of Rhodes Tomato Paste Cup
  • salt, pepper and sugar to taste

Ostrich meatballs

  • 500 g lean ground ostrich
  • 1 red onion, finely chopped
  • 1 handful parsley finely chopped
  • 1 clove garlic, crushed
  • 5 ml (1 t) salt
  • 5 ml (1 t) ground cumin
  • 5 ml (1 t) ground coriander
    5 ml (1 t) smoked paprika

to serve: cooked spaghetti and parmesan cheese

Cooking Tip

Heat the oil, add the vegetables and fry until soft. Stir in the garlic, Rhodes Chopped& Peeled Tomatoes and Rhodes Tomato Paste. Bring the sauce to the boil and season to taste. Reduce heat and simmer for 20 - 30 minutes or until thickened, stirring occasionally. To make the meatballs, combine the ground ostrich with the onion, parsley, garlic and spices. Mix together well. Roll into 12 meatballs of equal size. Place the meatballs in a baking dish and bake in an oven preheated to 180°C for 20 minutes. Pour the tomato sauce over the meatballs and bake for a further 20 minutes. Serve hot over pasta, sprinkled with parmesan cheese.

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