Ostrich-and-ricotta meatballs in tomato cream sauce

“Lightened with ricotta and egg whites, these easy meatballs are simply baked.”

Serves 4

EASY

GREAT VALUE Preparation: 30 minutes Cooking: 30 minutes

Woolworths ostrich mince 500 g ricotta 200 g dried oregano ½t garlic 1 clove, grated salt ½t freshly ground black pepper, to taste free-range egg whites 2, lightly whisked steamed risotto rice or pasta, for serving Parmesan, grated, for serving basil, for serving

For the tomato-cream sauce: onion 1, finely chopped olive oil 2T garlic 1 clove, grated whole tomatoes 1 x 400 g can chicken stock 1/2–1 cup thick cream 2–3 T sea salt and freshly ground black pepper, to taste

1 Preheat the oven to 200°C. Lightly mix the mince, ricotta, oregano, garlic and seasoning until well incorporated. Fold in the egg whites. Shape into 16–18 balls and place on a baking sheet lined with baking paper. Bake for 20 minutes, or until nicely browned. 2 Gently reheat in the tomatocream sauce, thinning down with a little more stock or cream if necessary. Serve over steamed risotto rice or pasta, sprinkled with Parmesan and basil. 3 To make the tomato-cream sauce, gently soften the onion in the oil. Stir in the garlic. Add the tomatoes with the juice and crush using a potato masher. Simmer uncovered for 5–10 minutes. Pour in the stock and simmer for a further 15–20 minutes. Stir in the cream and season to taste.

WINE: Woolworths Bellevue Malbec