Ostrich meatballs
- B-well
- Jan 30, 2017
- 1 min read
Ostrich meatballs with a beautiful rustic tomato, onion and garlic sauce. Ideally served as tapas on top of thin toasted slices of Baguette. We also grated over some Parmesan cheese and it was seriously delicious.
Meatball Ingredients:
25ml of B-well canola olive oil blend 500g of Ostrich Sausage 1 large onion finely chopped handful of chopped fresh coriander handful of bread crumbs 1 egg salt and pepper
Method for Meatballs:
1. Remove the ostrich from its sausage casing and mix all the other ingredients together.
2. Roll into meat balls, place on a roasting tray, drizzle with B-well canola olive oil and roast for about 15 to 20 minutes. Do not overcook.
Ingredients for Sauce:
25ml B-well Canola Olive and Canola Blend 1 large onion chopped 2 cloves of garlic grated 1 tin tinned tomato 1 sachet tomato paste 1 teaspoon of hot smoked Spanish paprika salt and pepper
Method:
1. Add B-well canola olive oil and to a saucepan, add onions and fry until golden brown, add the garlic and fry for 2 minutes
2. Add the tinned tomato, tomato paste, paprika and season
3. Let it cook through and with the back of a wooden spoon crush the tomatoes to give a rustic chunky sauce.
4. Place the meatballs into the sauce and heat through
5. Serve ontop of the pumkin half moons with grated hard cheese or parmesan and garnish with fresh coriander leaves
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