Cooking ‘FEVER’-ishly

2019-07-03 06:01
PHOTO: supplied

PHOTO: supplied

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PORK AND FENNEL MEATBALLS WITH TOMATO SAUCE

Serve with Spier Seaward Shiraz 2017

INGREDIENTS:

FOR THE SAUCE:

• 45 ml olive oil

• 3 cloves garlic, crushed/grated

• 2 cans (800 g) whole Italian tomatoes, blitzed to a smooth pulp

• 10 ml (2 teaspoons) sugar

• Salt and pepper to taste

FOR THE MEATBALLS:

• 30 ml olive oil

• 1 onion, finely chopped

• 1 fennel bulb, finely chopped (save some of the fronds for serving)

• Rind of a small lemon, finely grated

• 10 ml smoked paprika

• 1 kg pork mince

• Salt and pepper to taste

METHOD

Prepare the sauce:

Heat the oil in a medium-sized pot and fry the garlic over medium heat until golden. Add the smooth tomatoes, sugar, salt and pepper and bring to a boil. Simmer uncovered for about 15 minutes or until reduced by a third. Set aside.

Prepare the meatballs:

In a wide pan, heat the oil and fry the onions, fennel and lemon rind until they are soft and fragrant. Remove from the heat and transfer to a mixing bowl, adding the smoked paprika, mince, salt and pepper. Mix well. Shape into balls (about 4-5cm in diameter). Using the same pan as before, add more olive oil and fry the meatballs on all sides over medium heat until just cooked.

Serve with the warm tomato sauce, scattered with fennel fronds.

Optionally, serve with pasta/starch of your choice.

— Supplied by Spier.

WIN WIN WIN

The Maritzburg Fever, together with Spier, is giving away six bottles of wine to one luck reader. Visit our Facebook page for more details.

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