Recipe of the day: Karl Tessendorf’s Chakalekker Pasta & Meatballs
Print Karl Tessendorf’s Chakalekker Pasta & Meatballs Author: Karl Tessendorf The sauce & pasta 2 × 410 g cans Koo Chakalaka (mild or hot) 300 g spaghetti 2 tsp salt 2 knobs of butter The meatballs Olive oil 1 large onion, chopped 4 cloves garlic, chopped A small knob of ginger, chopped 1 fresh red chilli, chopped Salt and pepper to taste A small handful of fresh flat-leaf parsley, chopped A small handful of fresh sage, chopped 2 slices of white bread (crusts removed), cut into small pieces ¼ C milk 2 eggs ½ C grated parmesan ¼ C ricotta 500 g pork mince 500 g fatty beef mince 2 tsp salt Pepper to taste To serve Grated parmesan A small handful of fresh sage, chopped Pour the chakalaka into a bowl and blitz it with a hand-held blender until smooth.
Karl Tessendorf’s Chakalekker Pasta & Meatballs Ingredients The sauce & pasta 2 × 410 g cans Koo Chakalaka (mild or hot) 300 g spaghetti 2 tsp salt 2 knobs of butter The meatballs Olive oil 1 large onion, chopped 4 cloves garlic, chopped A small knob of ginger, chopped 1 fresh red chilli, chopped Salt and pepper to taste A small handful of fresh flat-leaf parsley, chopped A small handful of fresh sage, chopped 2 slices of white bread (crusts removed), cut into small pieces ¼ C milk 2 eggs ½ C grated parmesan ¼ C ricotta 500 g pork mince 500 g fatty beef mince 2 tsp salt Pepper to taste To serve Grated parmesan A small handful of fresh sage, chopped Method Pour the chakalaka into a bowl and blitz it with a hand-held blender until smooth.
This dish combines spaghetti in a smooth chakalaka sauce with homemade pork and beef meatballs, finished with parmesan and fresh sage.
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