Ingredients

Method

For serving
• Guacamole, mixed with sliced green chilli, chopped coriander and a squeeze of lemon
For the frikkadels, mix:
• 500 g beef mince
• 1 egg
• 1/4 cup breadcrumbs
• 1/4 cup chopped parsley
• 1/2 red onion, grated
• Sea salt and freshly ground black pepper
For the spicy paprika-tomato sauce
• 2 T olive oil
• 2 ripe tomatoes, cut into chunks
• 1/2 red onion, chopped
• 4 cloves garlic, chopped
• 1 T smoked paprika
• 1/2 x 400 g can chopped tomatoes
• 1 T tomato puree
• 2 T Worcester sauce
• 2 dried chillies, whole

Method

Ingredients

Mould the beef mixture into bite-sized balls.

To make the spicy paprika-tomato sauce:
Place a pan over a medium to high heat and add the olive oil. When hot, fry the tomato, red onion and garlic for 5 minutes, or until softened and fragrant. Add the remaining sauce ingredients to the pan and simmer for 10 minutes before adding the frikkadels.

Simmer for a further 15 to 20 minutes. Serve the spicy meatballs straight from the pan, alongside bowls of guacamole.

Cook’s note: Serve with a pile of tortilla wraps to mop up the juices.

Per serving: 1120.3 kJ, 2.5 g protein, 16.3 g fat, 8.7 g carbs

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