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Beef Meatball Tomato Bredie
Meatballs in saucy tomato bredie with herby pap, paired with a Rhône-style blend. The epitome of comfort food.
- Serves: 4-6 |
- Difficulty: moderate
- Prep Time : 20 mins |
- Cook Time : 60 mins
Ingredients
Sauce
olive oil
2 cinnamon sticks
2 bay leaves
2 Tbsp (30 ml) tomato paste
3 garlic cloves, finely chopped
1 Tbsp (15 ml) chopped ginger
1 Tbsp (15 ml) curry powder
1 Tbsp (15 ml) paprika
1 Tbsp (15 ml) cumin powder
1 Tbsp (15 ml) coriander powder
1 Tbsp (15 ml) dried thyme
2 C (500 ml) passata
2 C (500 ml) good quality beef stock
½ C (125 ml) chutney
2 Tbsp (30 ml) fish sauce
½ C (125 ml) chopped flat leaf parsley
zest of 1 lemon
Meatballs
1 kg beef mince, cold
3 garlic cloves, finely chopped
2 Tbsp (30 ml) dried mixed herbs
¼ C (60 ml) milk
¼ C (60 ml) Worcestershire Sauce
½ C (125 ml) Panko bread crumbs
3 large eggs
½ C (125 ml) grated Parmesan cheese
1 tsp (5 ml) cumin
1 tsp (5 ml) coriander
1 tsp (5 ml) chilli powder
salt and pepper
Pap
3 C (375 ml) water
2 C (500 ml) maize meal
80 g butter
2 Tbsp (30 ml) chopped chives
2 Tbsp (30 ml) chopped coriander
salt and pepper
To Serve (optional)
vine baby tomatoes
salt and black pepper
Method
Sauce
Set a large pot over medium-high heat. Heat a glug of olive oil and add the onions, cinnamon and bay leaves. Fry until the onion softens and browns. Add the tomato paste, garlic, ginger, curry powder, paprika, cumin, coriander and thyme and stir fry for 2 minutes until fragrant. Add the passata, stock and chutney and stir to combine. Bring to a boil, then turn the heat down and simmer, stirring occasionally for 20 minutes.
Meatballs
Add all of the ingredients into a large bowl and add a generous pinch of salt and a crack of pepper. Use your hands to pinch and squeeze the ingredients together to combine. Use a scale to weigh the meat out into 60 g potions, then roll the meat into balls using your hands. Place the balls onto a baking tray as you go.
Preheat a large frying pan over medium-high heat. Heat a glug of oil then add all the meatballs and fry on all sides to caramelise the exterior. It is okay if the meatballs are a little pink in the middle because they will finish cooking in the sauce. Add the seared meatballs to the sauce and simmer for 6-8 minutes, then remove from the heat.
Pap
Add the water and salt to a medium size pot over high heat and bring to a boil. Pour 1 cup of maize into the centre of the pot and cover with a lid. Do not stir the maize meal. Turn the heat down so the pot simmers and cook for 10 minutes covered. After 10 minutes, remove the lid and mix the maize and water together with a spatula.
Use a potato masher to get rid of any lumps. Add the rest of the maize and mix again with a wooden spoon to combine, then return the pot to the heat and cover. Cook over low heat for 15 minutes to steam the pap. After 15 mins, remove the pot from the heat and stir in the butter. Fold in the herbs and then season to taste.
To Serve
As an option, you can add oven roasted vine tomatoes to each plate; simply place onto a baking tray, drizzle with olive oil and season. Roast until blistered and slightly charred.
Portion the pap out onto serving plates, top with a generous ladle of bredie sauce and meatballs and add a few blistered tomatoes to each. Garnish with Parmesan cheese shavings.
