Monday, 12 July 2010

Zimbabwe meatballs

This is a recipe with an added punch - ideal for a cold day - or served with a salad on a hot one!  Garlic bread also goes very well with this.

Meatballs are a great favourite with our family and so are tomatoes which we grow in the garden.  I like to make a salad with tomatoes, olives and feta cheese to go with this dish.

1 1/2 pounds minced meat - fat free

3 slices white bread, with crust removed
30 milliliters garlic, finely chopped or garlic powder to taste
1/2 teaspoon ground cumin (or to taste) or 1 pinch cumin seed, pounded
butter or oil for frying
1 pound tomatoes, peeled, seeded or 1 tablespoon tomato paste diluted with: 1 1/2 cups water or 1 tin of chopped tomatoes
salt and pepper to taste
Chili powder or chopped chili to taste
1 egg (optional)
1/4 cup red wine, or to taste

Soak bread in cold water and squeeze out the excess well. Mix meat, bread, garlic, and cumin together; form egg-shaped meatballs; roll lightly in the flour.
Heat butter or oil in a deep frying pan. Fry the meat balls until brown on all sides.

Remove them from the pan with a slotted spoon and put them into a pan. Pour the tomatoes (or diluted tomato paste) into the pan with the butter or oil used for frying the meatballs and cook together for 3 to 5 minutes Serve with rice or pasta..

If you are using both the egg and wine,  use 1 more slice of bread.

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