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Tomato friccadels

 

4-6 Servings

  • 25 ml olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 500 – 750 g lean pork mince (it’s a good idea to order this from your butcher)
  • 5 – 10 ml ground coriander
  • 3 ml ground cloves
  • 15 ml tomato ketchup or tomato puree
  • 75 – 85 ml soft, fresh breadcrumbs
  • 30 fresh parsley, finely chopped
  • 50 ml plain yoghurt, or a little more if needed
  • salt and pepper to taste
  • 1 – 2 tins of Italian tomatoes, chopped finely

Heat the olive oil and fry the onion and garlic until soft. Remove from heat.

Mix the rest of the ingredients with 2 forks. Shape into round meatballs.

Place in an oven baking dish and pour the chopped Italian tomatoes over.

Bake open in the oven at 180°C for aprox 30 – 40 minutes, or until the pork friccadels are cooked right through.