Short-cut mini tomato meatballs

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Preparation: 15 min

Cooking: 30 min

Serves: 6

450 g boerewors

30 ml (2 T) oil

4 spring onions

5 ml (1 t) dried mixed herbs

2 x 400 g chopped tomatoes

2 bay leaves

400 g lentils

salt and black pepper, to taste

handful of parsley, chopped

crusty bread to serve

Pull out the sausage meat from its casing and with wet hands roll into cherry tomato-size meatballs. Place on a greased baking sheet.
In a pan heat oil over medium heat, then cook the meatballs in batches until browned. Gently remove from the pan back onto the baking sheet.
When all the meatballs are done add the onions and fry for 2 minutes. Stir in the mixed herbs, tomatoes, bay leaves and lentils and fill one tin with water to add to the pan. Cook for 8 minutes then return the meatballs and simmer for 10 minutes more.
Season with salt and pepper, then sprinkle parsley over and serve with crusty bread to mop up the sauce.

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