What you'll need:
- 500g boerewors, mince removed from sausage casing
- 50g grated mozzarella
- 3 onions, finely chopped
- 2 onions, sliced
- 500g spaghetti, cooked according to pack instructions
- 4 garlic cloves, finely chopped
- 2 x 400g tins of chopped tomatoes
- 30ml tomato puree
- A pinch of sugar
- Handful of chopped parsley
Time: 25 minutes
Make the meatballs by combining the sausage meat, cheese, and chopped onions. With wet hands, form them into balls, and then fry in a pan until golden all over. Set aside in a bowl for later.
In the same pan, lightly saute the sliced onions in a little oil until soft and translucent. Add the chopped garlic for 1 minute, before tipping in the chopped tomatoes, tomato puree, and a pinch of sugar. Simmer for 15 minutes to thicken, then season to taste.
Return the meatballs to the pan, and cook for a couple of minutes to ensure everything is heated through. Serve on a bed of spaghetti, topped with a scattering of parsely.
For the perfect wine pairing, crack open a bottle of the savoury and floural Winery of Good Hope 'Vinum' Cabernet Sauvignon 2014 This is a wine that was built for dark, intensely tasty meats such as the boerewors! Yum!
There you have it -- a special recipe for Boerewors Meatballs!
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