Recipe by: Daleen van der Merwe
Preparation: 10 minutes
Cooking: 20 minutes
100 g fresh bread crumbs (2 slices)
½ cup milk
1 egg, beaten
500 g lean beef mince
1 large carrot, crated
1 onion, finely chopped
1 t ground cumin
2 t salt
¼ t black pepper
2 t mixed herbs
4 tbsp Excella oil
1 onion, sliced
1 clove garlic chopped
2 medium potatoes, peeled and cubed
1 tin chopped tomatoes
¼ cup chicken stock
200 g frozen peas
salt and pepper to taste
cooked pasta or crusty bread to serve
Mix together all the ingredients for the meatballs. Shape into balls.
Heat 2 tablespoons of the oil in a shallow saucepan and brown the meatballs all over about 8 minutes. Scoop out and keep aside.
Heat the rest of the oil and fry the onions until soft.
Add the meatballs, garlic, potatoes, tomatoes and stock, cover and simmer until the potatoes are cooked. Add the peas, season with salt and pepper and simmer for 1 minute.
Garnish with fresh parsley and serve with pasta or crusty bread.