Ingredients

Method

For the red pepper sauce: 
• 3 red peppers
• 1 head garlic 
• 3 T olive oil 
• sea salt and freshly ground black pepper, to taste 
• 2 t dried Italian herbs
• 1/4 cup red wine vinegar
• 2 T canola oil 
• 12 Woolworths free-range beef frikkadels
• 100 g feta, frozen
For the herby tomato salsa: 
• 4 T Woolworths roasted cherry tomatoes
• 4 T parsley, roughly chopped 
• 3 T mint, finely chopped  
• 1 T Italian dried herbs 
• sea salt and freshly ground black pepper, to taste 

Method

Ingredients

1. To make the red pepper sauce, pierce the peppers with a fork or the tip of a sharp knife and place in an air-fryer with the garlic. Drizzle with a little olive oil and air-fry for 20 minutes, turning halfway.

2. Once the peppers are charred, place them in a bowl and cover with a lid, allowing them to steam.

3. Rub the skins off the peppers and discard the seeds, then place in a blender. Squeeze the garlic from its skin and add to the blender. Add any cooking liquid from the pepper and garlic to the blender with the remaining olive oil, salt, pepper, herbs and vinegar. Blend to form a smooth sauce. Check the seasoning.

4. Heat the canola oil in a large pan over a medium-high heat. Add the frikkadels and cook, turning often to brown evenly and cook through.

5. While the frikkadels are cooking, prepare the tomato salsa. Place the cherry tomatoes in a mixing bowl with the herbs, dried herbs, salt and pepper and mix gently.

6. To assemble, spread the red pepper sauce onto a serving platter, then add the frikkadels and spoon over the tomato salsa.

7. Using a fine grater, shave the feta over the dish. Serve with pasta, crispy bread, or your favourite carb.

Find more meatballs recipes here

Stylist: Marcelle van Rooyen
Food assistant: Bianca Jones
Videographer: Barry de Villiers
Photographer: Jan Ras