Recipe of the day: Karl Tessendorf’s Chakalekker Pasta & Meatballs

Karl Tessendorf’s Chakalekker Pasta & Meatballs is a unique take on a classic dish. This recipe combines spaghetti with a creamy chakalaka sauce and homemade meatballs made from pork and beef mince, herbs, parmesan, and ricotta. The dish is finished with grated parmesan and fresh sage.

The chakalaka sauce and pasta are prepared first. Two 410 g cans of Koo Chakalaka, either mild or hot, are drained and placed in a bowl. Using a hand-held blender, the chakalaka is blitzed until smooth.

Next, the meatballs are made. A large frying pan is heated over medium-high heat with a glug of olive oil. Chopped onion is added and cooked until it begins to brown. Garlic, ginger, and chopped red chilli are then added and cooked for another 2-3 minutes until fragrant. Salt and pepper are added, followed by chopped parsley and sage, which are mixed well. The pan is removed from the heat and the mixture is cooled in the fridge.

In a large mixing bowl, bread soaked in milk is combined until it forms a pulp. After a 2-minute wait, this pulp is mashed with hands into the cooled onion mixture. Eggs, parmesan, ricotta, and both types of mince are then added, along with salt and pepper. The mixture is gently mixed to evenly distribute the ingredients, but it should not be overworked. The longer the meat is worked, the tougher the meatballs will become.

Preheat the oven to 230 ºC. The meat mixture is divided into 60 g portions, about the size of a golf ball, and shaped into balls. These meatballs are placed on a baking tray and brushed with olive oil. They are then baked in the oven for 16-18 minutes.

To serve, the blitzed chakalaka is poured into a large frying pan and heated gently. Meanwhile, spaghetti is cooked in salted water until it's al dente. Once cooked, it is drained and transferred to the frying pan with the chakalaka. Butter is added and the spaghetti is tossed well to coat. The spaghetti nest is then assembled on the plate, topped with meatballs, a little extra sauce, grated parmesan, and chopped sage.