Serves: 4 – 6

Ingredients:

500g Olga’s Fine Foods Chevapchichi
Extra virgin olive oil, to drizzle
120g ketchup
60g brown sugar
4 tbsp water
1.5 tbsp vinegar
2 tsp Worcestershire sauce
Salt and pepper, to taste
1 bunch of chives, finely chopped
TUFF Truffle Salt, to serve (optional)
TUFF White Truffle Oil, to serve (optional)

Method:

1. Preheat oven to 170°C and line a baking tray with parchment paper. Break each chevapchichi into thirds and roll into small meatballs. Transfer to the lined baking tray and drizzle with olive oil. Bake for 8-10 minutes, or until cooked through.
2. Meanwhile, combine the ketchup, sugar, water, vinegar, Worcestershire sauce and salt and pepper in a large frypan over medium heat. Cook for 10 minutes at a gentle simmer, or until slightly thickened.
3. Once the meatballs are cooked, transfer them to the sauce and stir to coat. Place the meatballs on your preferred serving plate, pour over the sauce and garnish with chives. Feel free to season with TRUFF Truffle Salt, or a drizzle of TRUFF White Truffle Oil.