Meatballs With Ginger Sauce |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This comes from my book with handwritten recipes which I have used for the past 30 years, I think it came from a Huisgenoot wenresep (winning recipe). I have tweaked it over the years to suit my families taste. The whole family enjoys this, and my grandkids eyes light up when I've made this dish! Ingredients:
3 slices white bread |
1 kg minced beef |
125 ml milk |
10 ml salt |
5 ml ground nutmeg |
5 ml ground cloves |
125 ml flour |
25 ml oil |
1 tablespoon parsley |
1 tablespoon thyme |
1 tablespoon marjoram, chopped |
2 garlic cloves, minced |
30 ml worcestershire sauce |
100 ml tomato sauce |
1 egg |
100 g ginger biscuits, broken into pieces |
100 g seedless raisins |
60 ml tomato sauce |
60 ml vinegar |
60 ml brown sugar |
60 ml oil, to be added if using very lean beef |
500 ml beef stock or 500 ml chicken stock |
Directions:
1. Soak bread in the milk and mix.
2. Add the rest of the ingredients except the oil and flour.
3. Form into large meatballs.
4. Roll each meatball in the flour.
5. Heat the oil in a heavy bottom pan and brown meatballs.
6. Transfer to a casserole dish.
7. Add the sauce and cover with a lid.
8. Bake in a 180 degree celcius oven for about 30 minutes till cooked.
9. Ginger Sauce:.
10. Mix all the ingredients for the sauce together and add to the meatballs. You do not have to brown the meatballs first. Just add the sauce directly to the uncooked meatballs and bake. Sauce can be halved succesfully.
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