Baked Ostrich Meatballs with turnip, potato and celery mash
Recipe by Phillippa Cheifitz. Difficulty: Easy. Dietary considerations: Carb conscious, Dairy free, Fat conscious. Wine / spirit pairing: Groot Constantia Pinotage 2008. Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
⏱️ Prep: 30 min🍳 Cook: 30 min
Nutritionper 100 g›
145
Calories
12g
Protein
10g
Carbs
6g
Fat
Ingredients
For the Meatballs
| 1 | onion, finely chopped | |
| 2 T | olive oil, plus extra to grease | |
| 2 | cloves garlic, crushed | |
| 1 | thick slice wholewheat bread | |
| 0.33 cup | 79 ml | hot chicken stock |
| 1 | free-range egg, beaten | |
| 500 g | ostrich mince | |
| — | sea salt and freshly ground black pepper | |
| — | flour, for coating | |
| — | Italian parsley, chopped, to garnish |
For the Sauce
| 410 g | For the sauce: can tomatoes in juice | |
| 2 T | For the sauce: tomato paste | |
| 0.5 cup | 120 ml | For the sauce: chicken stock |
| — | For the sauce: handful of Italian parsley, roughly chopped | |
| 2 | For the sauce: cloves garlic | |
| — | For the sauce: sea salt and freshly ground black pepper, to taste |
For the Mash
| 250 g | For the mash: turnips, peeled and cubed | |
| 250 g | For the mash: potatoes, peeled and cubed | |
| 1 cup | 240 ml | For the mash: chopped celery sticks (or 1 celeriac, peeled and chopped) |
| 0.5 cup | 120 ml | For the mash: hot chicken stock |
| 4 T | For the mash: olive oil | |
| — | For the mash: sea salt and freshly ground pepper | |
| — | For the mash: watercress, to garnish |
Instructions
- Preheat the oven to 190°C. In a saucepan over a low heat, gently soften the onion in the oil. Stir in the garlic.
- Crumble the bread and soak it in the stock. Mash together and allow to cool. Mix with the beaten egg, onion and garlic, and mince. Season to taste.
- Form into 10 to 12 tennis ball sized rounds and coat with flour. Place in an oiled baking pan, cover with the sauce (blend together all sauce ingredients) and bake for 30 minutes or until just cooked and nicely coloured. Garnish with parsley.
- To make the turnip, potato and celery mash: Simmer the vegetables in salted water for 20 minutes or until tender. Drain, then place on the turned-off hob to "dry". Pour in the stock and oil and mash roughly, seasoning to taste. Garnish with watercress.