Ingredients

Method

• 500 g Woolworths ostrich mince
• 200 g ricotta
• ½ t dried oregano
• 1 garlic clove, grated
• ½ t salt
• freshly ground black pepper, to taste
• 2 free-range egg whites, lightly whisked
• steamed risotto rice or pasta, for serving
• Parmesan, grated, for serving
• basil, for serving
• For the tomato-cream sauce:
• 1 onion, finely chopped
• 2 T olive oil
• 1 garlic clove, grated
• 1 x 400 g whole tomatoes can
• ½ –1 cup chicken stock cup
• 2–3 T thick cream
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Preheat the oven to 200°C. Lightly mix the mince, ricotta, oregano, garlic and seasoning until well incorporated. Fold in the egg whites. Shape into 16–18 balls and place on a baking sheet lined with baking paper. Bake for 20 minutes, or until nicely browned.

2 Gently reheat in the tomato-cream sauce, thinning down with a little more stock or cream if necessary. Serve over steamed risotto rice or pasta, sprinkled with Parmesan and basil.

3. To make the tomato-cream sauce, gently soften the onion in the oil. Stir in the garlic. Add the tomatoes with the juice and crush using potato masher. Simmer uncovered for 5–10 minutes. Pour in the stock and simmer for a further 15–20 minutes. Stir in the cream and season to taste.

Cook's note: “Lightened with ricotta and egg whites, these easy meatballs are simply baked.”

Find more meatball recipes here.

Photograph: Toby Murphy
Production: Brita du Plessis
Food assistant: Kate Ferreira