GREAT BALLS OF FIRE!
SPICED OSTRICH MEATBALLS WITH HERBED CAULIFLOWER RICE
SERVES 4 EASY 1 HR
MEATBALLS: 500g ostrich mince 1 large onion, grated 2 garlic cloves, crushed Handful fresh parsley, chopped 2 large eggs 5ml (1 tsp) dried chilli flakes 5ml (1 tsp) ground coriander 5ml (1 tsp) ground cumin 2.5ml (½ tsp) mixed spice 5ml (1 tsp) salt Oil, for frying HERBED CAULIFLOWER RICE: 1 head cauliflower, pulsed in a food processor or grated to form granules 30ml (2 tbsp) water 15ml (1 tbsp) olive oil 2.5ml (½ tsp) salt Pinch of ground nutmeg Small handful fresh mint, chopped Small handful fresh parsley, chopped 45ml (3 tbsp) pistachio dukkah, plus extra to serve (dukkah is an Egyptian spice blend of toasted nuts and seeds) Fruit chutney, to serve Combine all the meatball ingredients (except the oil) in a bowl and mix well. Shape into 12 balls and place in the fridge for 10-15 minutes. Heat about 2cm oil in a pan and fry the meatballs in batches for about 3 minutes on each side until brown. Preheat the oven to 200°C. Place the meatballs in an ovenproof dish and bake for 15 minutes (do not overcook — ostrich meat is lean and will dry out quickly).
For the herbed cauliflower rice, place the cauliflower granules in a large pan with the water, oil, salt and nutmeg. Cover and cook over medium-high heat for about 8 minutes, stirring once or twice. Once the cauliflower is tender, stir in the herbs and dukkah. Serve the meatballs on the cauliflower rice, with extra dukkah sprinkled on top and chutney on the side.
SPAGHETTI & MEATBALLS IN TOMATO SAUCE
SERVES 6 EASY 2 HRS
SAUCE:
45ml (3 tbsp) olive oil 2 onions, finely chopped 2 garlic cloves, chopped 1 chilli, chopped (seeded if preferred) 2 x 400g cans chopped tomatoes Handful fresh basil, torn 15ml (1 tbsp) sugar Salt and pepper, to taste.
MEATBALLS:
500g beef mince 1 onion, grated 30ml (2 tbsp) chutney 1 extra-large egg 2.5ml (½ tsp) garlic salt 5ml (1 tsp) salt Freshly ground black pepper
OTHER INGREDIENTS:
500g (1 packet) spaghetti Torn basil and grated parmesan, to serve For the sauce, heat the oil in a pan and fry the onions until translucent. Add the garlic and chilli and fry for a few minutes. Add the tomatoes, basil, sugar and seasoning and bring to the boil. Reduce heat, cover and simmer for 3040 minutes, stirring occasionally. For the meatballs, combine all the ingredients in a bowl and mix well. Shape into 12 balls and place in an ovenproof dish. Preheat the oven to 180°C. Pour the sauce over the meatballs and bake for about 40 minutes or until cooked. Cook the spaghetti in salted boiling water until al dente and drain. Top the pasta with meatballs and sauce and serve scattered with torn basil leaves and grated parmesan.
PORK MEATBALLS ON PITA WITH DIPPING SAUCE
SERVES 6 EASY 1 HR
MEATBALLS:
500g pork mince 15ml (1 tbsp) finely grated fresh ginger 15ml (1 tbsp) soy sauce 15ml (1 tbsp) fish sauce 5ml (1 tsp) cornflour 2 spring onions, finely chopped 1 small garlic clove, crushed Oil, for frying
DIPPING SAUCE:
60ml (4 tbsp) hoisin sauce 30ml (2 tbsp) soy sauce 30ml (2 tbsp) lime juice 15ml (1 tbsp) honey 15ml (1 tbsp) sesame oil 15ml (1 tbsp) sesame seeds 15ml (1 tbsp) chopped fresh coriander 2 spring onions, finely sliced
OTHER INGREDIENTS:
3 pita breads, cut into pieces Julienned carrot and cucumber, to serve Place all the meatball ingredients in a bowl and mix until well combined. Shape into 20 balls and place in the fridge for 30 minutes. Heat about 2cm oil in a pan and fry the meatballs in batches for about 5 minutes on each side until cooked through. Drain on paper towel. Combine the sauce ingredients in a bowl or jug and mix well. Serve the meatballs on the sliced pita bread, drizzled with sauce and sprinkled with the julienned (finely sliced) vegetables.