Serves 4 – 6
You’ll need: For the meatballs – 250g beef mince; 250g big brown mushrooms, minced; 90g fresh breadcrumbs; 45ml fresh parsley, chopped; 1 egg, beaten; salt and milled black pepper; 15ml oil.
For the sauce: 1 tin tomato and onion mix; 250ml beef stock; 15ml tomato paste or sundried tomato paste; 5ml smoked paprika; 1 roasted yellow pepper, sliced; salt and milled black pepper.
To serve: sour cream; smoked paprika; oregano or thyme leaves; mashed potatoes and seasonal vegetables.
How to:
Preheat the oven to 180°C. Combine all of the meatball ingredients, except for the oil, in a mixing bowl. Using floured hands, shape spoonfuls of the mixture into meatballs.
Heat the oil in a pan and brown the meatballs on all sides. Transfer the meatballs to an ovenproof casserole.
Mix all of the sauce ingredients and pour over the meatballs. Season with salt and pepper.
Cover and bake in the oven for 20-25 minutes. Top with a swirl of sour cream, a little smoked paprika and oregano leaves. Serve with mashed potatoes and seasonal vegetables.
* Recipe & image by The South African Mushroom Farmers’ Association.
