Suzelle DIY's bobotie balls

Preparation time : 15 mins Cooking time : 30 mins Servings : 4
  • 2 slices of white bread
  • ¼ cup milk
  • 500 g minced beef or lamb
  • 1 small onion - grated or finely chopped
  • 2 medium carrots - peeled and grated
  • 1 free-range egg - beaten
  • 2 tsp mild curry powder
  • ½ tsp tumeric
  • ½ tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground coriander
  • 4 Tbs chopped coriander
  • 5-7 dried apricots - cut into quarters
  • 1 Tbs sunflower oil
  • For the topping:
  • 2 free-range eggs
  • 1 cup sour cream or amasi
  • 4 bay leaves or lemon leaves
  • ½ tsp salt
  • ½ tsp tumeric

Preheat your oven to 200ºC.

Put your bread and milk in a shallow dish and allow to soften.

Mix together all the meatball ingredients, except the apricots and season well with salt and pepper.

Squeeze out the excess milk from your bread and add to the meat mixture. 

Mix thoroughly.

Take about a tablespoon of mixture and roll into a ball.

Flatten into a disc and then place a dried apricot quarter in the centre. 

Enclose the apricot with the meat mixture and roll into a ball. 

The mixture should make between 16 and 20 balls.

Heat up a large non-stick frying pan and add the sunflower oil. 

Fry the meatballs, in batches until nicely browned, for about 6–8 mins.

Place the meatballs in an ovenproof dish.

Whisk together the topping ingredients, saving the bay or lemon leaves, and then pour over your meatballs.

Tuck the leaves in between your balls and sauce.

Bake for about 20 mins or until golden.

Recipe extract from 
Suzelle DIY cookbook