Ostrich Meatballs l heinstirred.com

Every once in a while I make a recipe that just beats expectation on all levels. It is easy to make, tastes fantastic and I think the photos do it absolute justice. These ostrich meatballs in spicy plum sauce is one of those recipes. And I am so happy it is a savoury recipe this time as it is usually a sweet recipe that has me excited to press the publish button.

Ostrich Meatballs l heinstirred.com

The first time I made it was for a group of friends who came over for dinner. I wanted to keep the dinner as informal as possible so decided to go the tapas route for the evening and these meatballs were a hit as part of various tapas and meze I served. When I made them again to photograph I was just as happy with the results so this recipe is now a firm favourite.

Ostrich Meatballs l heinstirred.com

On the evening of the dinner I cooked the meatballs just before my guests arrived and kept them covered with foil at room temperature. When I was ready to serve, then only did I do the part where you heat up the sauce and made sure I kept them on the heat long enough so that they are warmed through properly.

These meatballs will also be great in a lunch box the next day or you could serve them as a midweek dinner with a crunchy salad.

 Ostrich Meatballs l heinstirred.com

Ostrich is quite a lean meat so be careful not to overcook them so that the meatballs remain succulent and juicy. For the sauce I used a bottled Chili Plum sauce of a local producer in the Western Cape region. Check your local suppliers or supermarket for something similar or another kind of basting sauce of your choice will work just as well.

Ostrich Meatballs in Spicy Plum Sauce

Ingredients

  • 500g lean ground ostrich
  • 2 red onions, finely chopped
  • a handful of parsley finely chopped
  • 1 clove garlic, mashed
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • zest of half a lemon
  • oil for shallow frying
  • 80 – 100ml Chili Plum sauce
  • Garnish
  • chopped flat leaf parsley

Instructions

  1. Mix all the ingredients except the oil, plum sauce together and roll into meatballs the size of walnuts – you get about 25.
  2. Cover and rest the meatballs in fridge for 2 hours
  3. Heat the oil in a pan and fry the meatballs on all sides until just cooked.
  4. Do this in batches as to not overcrowd the pan.
  5. Keep the meatballs warm until all have been cooked.
  6. Clean the pan and return to the heat.
  7. Add about 40ml of the plum sauce to the pan.
  8. Once bubbling, add the meatballs and swirl it in the sauce.
  9. Add the rest of the sauce and as soon as the meatballs are well coated and the sauce cooked down a bit spoon it into a serving dish.
  10. Drizzle with any remaining sauce in the pan.
  11. Serve immediately with some chopped parsley for colour
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 This is another recipe that I have developed for My Collections with products available on the site. My Collections is a treasure-trove of the best food, adventures and stories that the world has to offer. It’s the flavour of the unknown – an online wandering goods market of unique tastes, sensations and new adventures.

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