Frikkadelle in tamatiesous

Genoeg vir 4-6

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4 snye bruinbrood, korsies verwyder
125 ml (½ k) Griekse jogurt
30 ml (2 e) avokado-olie
1 ui, fyngekap
2 knoffelhuisies, gekneus
1 wortel en 1 kort selderystingel, fyn gerasper
60 ml (4 e) gekapte pietersielie
fyngerasperde skil van 1 suurlemoen
sout en gemaalde swartpeper
10 ml (2 t) mosterdpoeier
750 g beesmaalvleis
720 ml (1 bottel) passata*

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(*Passata is gebottelde Italiaanse tamatiepuree en is meer souserig as die geblikte soort. Kyk by die geblikte tamatie- en pasta-afdeling in jou supermark.)

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1. Voorverhit oond tot 180 °C.
2. Week die brood in die jogurt tot sag. Hou eenkant.
3. Verhit die olie in ’n groot pan oormatige hitte en soteer die ui, knoffel, wortel, seldery, pietersielie, suurlemoenskil en mosterdpoeier saam daarin. Geur na smaak.
4. Meng die maalvleis, groente en broodmengsel in ’n mengbak.
5. Rol die maalvleis in balletjies en sit in ’n oondvaste bak. Gooi die passata oor en bak vir 40 min. of tot goudbruin. Sit voor met penne-pasta.

English recipe

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Meatballs in tomato sauce

Serves 4-6

4 slices of brown bread, crusts removed
125 ml (½ cup) Greek yoghurt
30 ml (2 tablespoons) avocado oil
1 onion, finely chopped
2 cloves garlic, crushed
1 carrot and 1 short celery stalk, finely grated
60 ml (4 tablespoons) chopped parsley
finely grated zest of 1 lemon
salt and ground black pepper
10 ml (2 tsp) mustard
750g beef mince
720 ml (1 bottle) *Passata

*Passata is bottled Italian tomato and has more sauce than the canned kind. Look for it in the same section as canned tomato paste in your supermarket)

1. Preheat oven to 180 ° C.
2. Soak the bread in the yogurt until soft. Set aside.
3. Heat the oil in a large pan and sauté the onion, garlic, carrot, celery, parsley, lemon zest and mustard together. Season to taste.
4. Mix the mince, vegetables and bread mixture in a mixing bowl.
5. Roll the meat into balls and put in an oven proof dish. Pour in the Passata and bake for 40 minutes or until golden brown. Serve with penne pasta.