Preparation time: 30 minutes
Cooking time: 40 minutes
Oven temperature: 180°C
• 600 g mixed beef and ostrich mince (or just beef mince)
• 200 ml fresh breadcrumbs
• 5 ml each ground coriander and cumin
• 1 red chilli, finely chopped
• 12 strips bacon
• 15 ml olive oil
• 200 g tomatoes, sliced
• micro or regular basil leaves, to serve
1 Preheat the oven. Season the meat generously with salt and pepper and mix in the breadcrumbs and spices. Wet your hands, then roll the mixture into 12 equal-sized meatballs. Wrap a slice of bacon around each one.
2 Heat the oil in an ovenproof pan and fry the meatballs until just browned. Add the tomatoes and bake in the oven for about 30 minutes or until cooked through but still juicy. Sprinkle the basil on top and serve.