RECIPES

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.