Ostrich Meatballs baked in Tomato Sauce – Hein van Tonder
Hein van Tonder’s Ostrich Meat Balls in Tomato Sauce
Hein van Tonder confided in me once that he was actually an accountant, and then the food bug bit him. You can read his story below. He and a photographic partner, Francois Pistorius, recently spent a couple of weeks in France photographing dishes for a new cook book. Hein’s food is different, delicious and divine.
Ostrich Meatballs baked in Tomato Sauce Serves 6
Preparation Time 45 minutes
Cooking Time 30 minutes
Total Time – 1 hour 15 minutes
olive oil for frying
2 x 410g tins chopped tomatoes
1 medium onion, chopped
2 cloves garlic, crushed
half a teaspoon dried chili
1 tablespoon chopped fresh oregano
4 heaped tablespoons torn fresh basil
1 teaspoon sugar
half a teaspoon of salt
olive oil for frying
500g ostrich mince
1 medium onion, finely chopped
1 clove garlic, crushed
half a teaspoon salt
2 tablespoons chopped fresh parsley
3 sage leaves chopped
1 teaspoon mixed spice
1 large egg
Start by making the sauce.
Gently fry the onion in some olive oil until soft and translucent.
Add the garlic and fry for a few more minutes.
Add the tinned tomatoes, chili, oregano, 2 tablespoons basil (leave the other 2 for later), sugar and salt.
Bring the mixture to the boil, turn down the heat and let it slowly simmer.
Start the meatballs by gently frying the onion in some olive oil until soft and translucent.
Add the garlic and fry for a few more minutes. Remove from the heat.
In a large bowl add the meat, cooked onion and garlic, salt, parsley and sage, mixed spice, breadcrumbs and egg.
Mix with your hands until combined.
Roll into 24 even sized balls – about the size of a walnut. Place the meatballs in the fridge for 30 minutes.
Remove the tomato sauce from the heat, check and adjust the seasoning and stir in the 2 tablespoons of basil. Set aside.
Preheat the oven to 180 degrees C
Heat some olive oil in a pan and shallow fry the chilled meatballs until just browned – they must not be cooked inside, as they will bake in the tomato sauce.
Place the meatballs into an ovenproof dish, cover with the tomato sauce and bake uncovered for 30 minutes.
Serve with spaghetti or mashed potato or polenta chips. (For polenta chips, click here)
Hein van Tonder of heinstirred.com photo by Francois Pistorius
For as long as memory serves, I have references and recollections that involve food.
This passion has brought me to create and develop Heinstirred. As a South African food writer and photographer based in Cape Town I’m at my happiest in the kitchen, behind the camera or better still, both.
My work has been featured on food24.com, food52.com, Huffington Post Taste, Buzzfeed, The Kitchen, brit.co and feedfeed.info. I have also contributed to the Sunday Times Food Weekly and contributed to the first issue of Market Day.
Ever evolving as a food lover, my favourite past time is traveling to eat with itineraries built around flavours, meals and restaurants. My latest eating trip was to Beirut, allowing me to discover a cuisine that easily rivals my love for all things Italian.
A new interest is the photography of events that have a distinct food focus, this in collaboration with well known photographer Francois Pistorius. We aim to tell another side of the story by capturing a behind the scenes and candid look at the preparation, presentation and enjoyment of food.
This blog is as much a personal food and photography journey as it is a current reflection of my portfolio of work. Get in touch with me regarding recipe development, brand content, food photography, styling, lifestyle photography and writing.
I work with a Nikon D750 to best capture the images and flavours. All photographs and recipes are available for purchase.