Chef Fregz garden egg and tomato sauce with meatballs

hi guys. Hope you are all doing good? I saw this post yesterday on INSTAGRAM by @chef_fregz and I was like, awesome. I am going to try it. If you don’t know who chef fregz is… ah Well. You are missing out. Please Google him.:)

I made his saucebwith a few twist of my own. His original recipe can be found on INSTAGRAM page (@chef_fregz)

I have made meatballs in the past and this wasnt hard for me to make at all. I loved the fact that he incorporated african and italian together. He is one of my favourite chefs by the way and I will be trying some of his dishes with my own twist. 

I have always been a fan of fusions. I believe african and international foods can be meshed together to create that wow factor for your taste buds. 

I have a recipe for meatballs on the blog here. Check it out if you are not familiar with making meatballs. 

Ok, lets get starter shall we πŸ™‚

INGREDIENTS :
Meatballs
Pasata or blended tomatoes
1 tablespoon of Chilli flakes
8 Garden eggs
1 Green pepper
1 large Onions
4 cloves Garlic
3 Spring onions
1 tablespoon of Black pepper
1/2 a teaspoon of white pepper
Salt
Knorr cube
1 tablespoom of Olive oil

Prep time : 10 minutes
Cooking time : 25 minutes
Total time : 35 minutes

Method :
Prep the meatballs. Place on a baking tray and bake for 12 minutes. Do not be tempted to add oil. You will soon found out why.
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Next roughly Slice the garden eggs, spring onions, green pepper, onions. Leave the garlic cloves whole. Just poke it a little for it to release it’s flavours.
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Place the foil on a baking tray. Place the chopped vegetables on it and grill for 12 minutes. (I chose to grill mine in other to open up the flavours slowly. It will make a difference, trust me)
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Whilst the vegetables are grilling, heat up 1 tablespoon, of Olive oil.

Add the Pasata or blended tomatoes. Stir and reduce the heat. Cook for 12 minutes.
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After 12 minutes. (All baked and cooked items needs to be attended to)
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Remove the grilled vegetables from the oven. Let it cool down for 1 minute.
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Pour into a food processor or blender and roughly blend.
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Add the mixed herbs, black pepper and white pepper.
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Add the vegetables to the sauce. Stir and simmer for 3 minutes.
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Next add the meatballs and knorr cube. Allow the sauce to coat the meatballs. Simmer for 10 minutes on very low heat
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Remove from the heat and let it rest for a minute. This is to allow all the flavours to infuse.

Serve with Spaghetti and garnish with chopped parsley.

Thanks for the inspiration chef fregz. Dinner was amazing.

Enjoy!
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I’ll see you all in my next post.

Love Duchess O

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