Ostrich Meatballs in Spicy Plum Sauce
A very tasty addition to your tapas or meze platter with a touch of oriental flavour
Ingredients
- 500 g 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 - 100 ml Chili Plum sauce
- Garnish
- chopped flat leaf parsley
Instructions
- 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