Boozy meatballs

Boozy meatballs



Serves 8. Preparation time 10 minutes. Cooking time 45 minutes.

1 kg mince
1 onion, grated
1 tablespoon braai spices
1 tablespoon dried thyme or rosemary
1 teaspoon English mustard
2 tablespoons Worcestershire sauce
juice of 1 lemon
4 cloves of garlic, chopped
1 sprig thyme or rosemary, chopped
1 cup tomato sauce
3/4 cup treacle sugar
1/2 cup brandy
1 tablespoon oil or butter


• Combine the mince with the grated onion, braai spices, dried herbs, mustard, 1 tablespoon Worcestershire sauce and half the lemon juice. Shape the mixture into about 20 balls. Put the meatballs in an airtight container and chill them in the fridge.

• Combine the rest of the ingredients except the oil and set aside.

• In a pan, fry the meatballs in the oil or butter until brown. Pour half of the sauce over the meatballs and simmer gently with the lid on for about 40 minutes. Turn the meatballs over after 20 minutes.

• Remove the lid, add the rest of the sauce and let it bubble up once before you serve.

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