09 November 2013,07:25 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
1 hour

Preparation Method :

  • Heat olive oil in pan, add onion, cook, stirring, until onion is soft; add potatoes, cook, stirring, 5 minutes; cool 10 minutes.
  • Combine potato mixture, mince, breadcrumbs, egg, thyme and rind in bowl; mix well.
  • Using floured hands, roll level tablespoons of mixture into balls, shake away excess flour.
  • Refrigerate meatballs 30 minutes.
  • Deep-fry meatballs in batches in hot vegetable oil until browned; drain on absorbent paper.
  • Add meatballs to tomato thyme sauce, simmer, uncovered, about 5 minutes or until heated through.

Tomato Thyme Sauce:

  • Heat oil in pan, add onions, cook, stirring, until onions are soft.
  • Stir in undrained crushed tomatoes and stock powder, simmer, uncovered, about 10 minutes or until slightly thickened. Stir in thyme and sugar.


  • 1 tablespoon peanut oil
  • 200 grams onion, chopped
  • 500 grams old potatoes, peeled, grated
  • 500 grams minced beef
  • 100 grams packaged breadcrumbs
  • 1 egg, lightly beaten
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon grated lemon rind
  • Peanut oil for deep-frying

Tomato Thyme Sauce

  • 2 tablespoons peanut oil
  • 250 grams onions, sliced
  • 1 kg cans tomatoes
  • 2 teaspoons beef stock powder
  • 2 tablespoons chopped fresh thyme
  • 1 teaspoon sugar

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