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.
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.
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 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.
- 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
- chopped flat leaf parsley
- Mix all the ingredients except the oil, plum sauce together and roll into meatballs the size of walnuts – you get about 25.
- Cover and rest the meatballs in fridge for 2 hours
- Heat the oil in a pan and fry the meatballs on all sides until just cooked.
- Do this in batches as to not overcrowd the pan.
- Keep the meatballs warm until all have been cooked.
- Clean the pan and return to the heat.
- Add about 40ml of the plum sauce to the pan.
- Once bubbling, add the meatballs and swirl it in the sauce.
- 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.
- Drizzle with any remaining sauce in the pan.
- Serve immediately with some chopped parsley for colour
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.