Serves: 4
Preparation time: 15 minutes
Cooking time:  40 minutes

Ingredients

500g Olga’s Fine Foods chevapchichi
1 tbsp olive oil
1 clove garlic, crushed
1 medium onion, peeled and diced
1 tsp sea salt flakes
1 tsp smoked paprika
1 tsp ground cumin
½ tsp cayenne pepper
2 bay leaves (fresh if possible)
1 x 700g bottle tomato passata
½ cup coriander leaves to serve

Method

1. Preheat oven to 180°C.
2. Break each chevapchichi into half and shape into a ball.
3. Using a wide heavy based oven proof pan, heat olive oil and gently sauté  garlic and onion till soft.
4. Add spices and cook for 30 seconds to release the flavour.
5. Pour in passata and bring to the boil, lower  heat and continue to simmer.
6. Gently add the prepared meatballs to the sauce; cover and place in oven for 30 minutes.
7. To serve, sprinkle with fresh coriander.