Midweek meatballs with corn salsa

Francois Oberholster
Prep Time: 00:25
Servings: 4
Cooking Time: 00:20
  • 1 - thick slice white bread
  • 500g - mince
  • 1 - onion, very finely chopped
  • 1 - green apple, peeled and grated
  • 30ml - chutney
  • 25ml - flat-leaf parsley
  • 1 - egg
  • - flour
  • - oil for shallow-frying
  • - mieliepap, to serve
  • 200g - cherry tomatoes, quartered
  • 2 - cooked mealies, kernels sliced off
  • 1 - red chilli, seeded and finely chopped
  • - fresh basil
Crumble the white bread and mix with the mince, onion, apple, chutney, parsley and egg; season to taste with salt and pepper. Form small meatballs, roll in flour and refrigerate for at least 15 minutes.
Make the salsa Mix all the ingredients together and season with salt and pepper.
Heat oil in a frying pan and fry the meatballs in batches until golden brown and cooked through. Serve with the salsa and pap.

Stir a spoonful of sour cream, some thyme, salt and pepper into your pap before serving. Delicious!

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