Recipe Credit By Salwa Smith @capemalaycooking
INGREDIENTS:
For the frikkadel:
- 500gr fat free minced meat
- 1 onion
- 1 small green pepper
- 1 tomato
- 1/2 bunch dhanya
- 1/2 teaspoon nutmeg
- 1 teaspoon crushed garlic
- 1 – 2 slices one day old bread soaked in water
- 1 egg
- Salt & pepper to taste
METHOD:
1. Wash and drain minced meat well.
2. Soak bread in water and squeeze excess water out.
3. Chop onion, pepper, tomato, dhanya finely.
4. Add all the ingredients in a mixing bowl and mix thoroughly using your hands.
5. Roll mince mixture into small golf ball size meatballs.
6. Shallow fry slightly and put aside
For the Tomato sauce:
- 1 large onion, finely chopped
- 20ml oil
- 1 teaspoon crushed garlic
- 1 teaspoon salt
- ½ teaspoon dried crushed red chillies or to taste
- 700g soft, red tomatoes, liquidised or 2 tins of chopped tomatoes
- 1 teaspoon tomato paste
- A handful fresh rosemary, chopped (optional)
- Sugar to taste
- A handful of chopped basil ( optional )
METHOD:
1. In a large saucepan heat the oil and braise the onion until golden brown.
2. 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.
3. Add the rosemary, stir through.
4. Add the meatballs (drain any excess fat) to the tomato sauce to keep warm while you boil the spaghetti according to the instructions on the packet.
5. Spoon the sauce and meatballs over spaghetti, or stir them all together and serve with cheese of your choice, optional.
6. Garnish with rosemary sprigs and basil leaves (optional)
Enjoy
Variation: Serve with white plain boiled rice.
