Delicious meatballs with monkeygland sauce

By admin
16 February 2012

Serves 6.

Meatballs

250 g beef mince

250 g pork mince

7 ml (1 ½ t) salt

freshly ground black pepper to taste

125 ml (1/2 c) plain yoghurt

250 ml (1 c) fresh breadcrumbs

1 apple, peeled, cored and grated

1 onion, grated

1 egg, beaten

Sauce

250 ml (1 k) blatjang

125 ml (1/2 k) water

30 ml (2 T) sherry

30 ml (2 T) red wine vinegar

3 ml (1/2 t) Tabasco sauce

Preheat the oven to 160 C and grease a medium-size oven dish with oil.

Mix all the ingredients for the meatballs in a bowl.

Form golf ball-size balls and arrange in the dish.

Bake for 30-40 minutes until done.

Heat all the ingredients for the sauce to boiling point, stirring continuously.

Pour over the meatballs and return to the oven for 5-10 minutes.

Serve on rice or mashed potato.

Photo: Misha Miles

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