(About 12-14 meatballs)

  • 15 ml olive oil
  • 115 ml butter
  • 1 onion, finely chopped
  • 12 cloves of garlic, chopped
  • 30 ml curry powder
  • 10 ml coriander
  • 500 g ostrich mince
  • handful chopped coriander
  • 1 cup cooked rice
  • 1 egg
  • salt and freshly ground black pepper
  • 30 ml tomato purée
  • 125 ml red wine
  • 1 tin (400 g) chopped tomatoes

Heat oven to 200 ˚C. Heat olive oil and butter in a pan until warm. Add onion and garlic and fry lightly for 5 minutes or until it starts to colour. Add spices and fry another 5 minutes. Add fried onions to raw mince. Add fresh coriander, rice and egg. Mix well. Shape into golfball-size balls. Put in an ovenproof dish. Bring tomato purée, red wine and tinned tomatoes to boiling point in a small saucepan. Pour sauce over the raw meatballs and bake 20-25 minutes or until cooked.