African Meatballs in Tomato Sauce- Soft and Tender Meatballs cooked in a spicy tomato Sauce.
I would have to admit spaghetti and meatball is not one of my favorite foods. In fact, I rarely made them at home until recently- it is one of my son’s favorite “real food”. So now I have to make it often… because of him. I like making a big batch and freezing it in little containers- for single serving. Make weeknight meals less hectic .
In this recipe, the tomato sauce is slowly simmered for about 30 minutes and up to an hour to eliminate or tone down the acidic flavor – inherent in tomatoes and for the flavors to come together. That is just the way I saw most people making it. I have to admit I don’t follow these rules most of the time.
In West Africa, we like to infuse our sauce with herbs spices and some heat. True to African culture, there is no shortage of spices in these meatballs or sauce – garlic, parsley, thyme, hot pepper and white pepper. This is however a milder version of piquant taste present in most sauces. My son likes his with tons of tomato sauce.
I don’t .
This is how I make mine with only a can of sauce more on the dry side. These meatballs with some crusty bread and you are in Heaven.
This sauce always gets rave reviews when I make them, so completely different from what is served here, in the United States.
You have to try it to believe me.
Enjoy !
NOTES
- If cooking for kids then you might consider leaving out cayenne pepper or scotch bonnet pepper.
- I have tried it with one , two can tomato sauce and it all works out well. Adjust cooking oil if you are only using one can of tomato sauce.
- Chicken bouillon is optional feel free to leave it out completely.
- You can replace bread with french or rolls. Make sure they are soft before adding to the the meatballs.
Meatballs and Spaghetti Sauce(African Style)
Ingredients
- 1- pound ground beef meat )
- 2 slice bread about 28 grams
- ½ cup milk
- ¾ tsp. salt or more adjust to suit taste buds
- 2 tablespoons chopped parsley
- ¼ small onion grated about 1/4 cup grated onion
- 1 teaspoon minced garlic
- 1/2 teaspoon white pepper
- 1/ 4 teaspoon minced hot pepper or cayenne pepper optional, adjust to taste
- Sauce
- ½ - ¾ cup cooking oil canola , olive oil
- 2 14- ounce tomato sauce
- 1 medium onion chopped
- 3- teaspoon garlic
- 1- teaspoon fresh thyme or dried
- 1- teaspoon white pepper
- 1 teaspoon smoked paprika
- 2 tablespoon chopped parsley
- 1 teaspoon Maggie bouillon powder optional
- Hot pepper cayenne, scotch bonnet to taste optional
- 1/4 teaspoon curry optional
- 1-2 cups broth beef or chicken
- Salt to taste
Instructions
- Soak bread and milk. Set it aside
- In a large bowl, combine ground beef with soaked bread mixture.
- Then add parsley, white pepper, grated onions, hot pepper, minced garlic. Lightly mix the meatballs with your hands and shape into balls about 14-16 balls - do not over mix. Store, covered, in refrigerator until needed.
- In a large saucepan, add about 1/4 cup oil, bring to medium heat. Add meat balls let it sit for at least at least 3 minutes or more before moving it around. Lower flame if necessary to prevent it from browning too fast you may do do in 2 batches (depending on the size of your pan) brown on both sides. Remove and set aside.
- Add chopped onion, thyme and garlic to perfume the oil, stir for about a minute.
- Next add tomato sauce, curry, white pepper, hot pepper and paprika. Stir the pot frequently to prevent the sauce from sticking to the pot
- Add salt and bouillon according to preference with about 2 cups of stock. Bring to a boil and let it simmer to blend all the flavors- about 30 minutes or more –stirring occasionally
- Add meatballs about 10- 15 minutes before sauce is ready. Adjust seasonings, sauce consistency with water/stock and salt.
- Serve warm over spaghetti
Nutrition Information:
Shani V says
AMAZING!!! This was so good and even my picky husband had two large helpings! Definitely recommend this dish! We will be eating this regularly !!!
ImmaculateBites says
Thank you so much for your feedback. Two large helpings? Wow!
Khadijah Y. says
I made this last night and it was very very tasty. My husband called it “one of a kind” lol. Instead of using the tomato sauce fully (I only had half a can lol), I blended 4 tomatoes and 2 garlic instead. After blending, I put the tomato mixture on the stove and steamed it to get rid of the excess water. Finally, I added the tomato sauce in the mix and cooked it like the regime states. I also used ground turkey instead of the ground beef and didn’t have issues with the meatballs falling apart. Everything tasted so flavorful and yummy! Will def add this to my rotation!
ImmaculateBites says
Hi Khadijah! SOO glad it worked well for you! And for sure, it tastes great! Hope I have tried it myself.
Anonymous says
¼ small onion grated about 1/4 cup grated onion
Does this mean 2/4 of grated onion?
imma africanbites says
Hi. It’s 1/4 small onion and when grated it will be about 1/4 cup. Hope this answers your question.
Michelle says
Hi Imma,
Love your blog. What kind of curry powder? I have bolst’s. It’s an Indian style one w the following ingredients: coriander, turmeric, chilis, mustard, ginger, cumin seeds, fenugreek. Not sure if this is appropriate for African food.
Thanks,
Michelle
ImmaculateBites says
I make my own curry powder using the same ingredients mentioned above. Check it out here.https://www.africanbites.com/jamaican-curry-powder/. So it will do just fine.
Therese says
The meatballs sort of came apart. Would adding eggs have helped? Otherwise turn out delicious!!
ImmaculateBites says
Sorry it didn’t work out well for you Therese . Eggs might help.I make this with or without eggs. You can also make it in the oven . Before adding it on. Hope this helps
Mike says
It worked well for me, though I had that problem as well – some meatballs falling apart. Next time I will mix some egg in. This was a delicious dish that worked well for such short notice.
lyrico goldenchyll says
hi.the meal looks delicous can you please send me the whole recipe,as in i dont know how to cook stew at all.
my email lyricogoldenchyll@gmail.com
ImmaculateBites says
Which recipe are you referring to?
Pra says
African meatballs? Eiii, Africa is not a country oh! We’re not all the same.
ImmaculateBites says
I know oh! No offense here.
Didina Gnagnide Angorinie says
Niiice! I love meatballs in tomato sauce, I might try this version.
PS: In Italy nowadays we don’t usually eat spaghetti with meatballs, just the meatballs with the sauce. Spaghetti with meatballs is very Italian American. Your level of tomato sauce is just right for me; I also appreciate that it’s not overflowing with onion and garlic because, even as I love them, I once got a gastritis because of them so I have always been cautious since. And without a doubt they make the meal heavier. Sigh…
Of course, you need some bread to do the scooping up of that delicious sauce! We call it “scarpetta” (little shoe”) and to me it is bread’s real reason d’etre.
Wonderful photos as always!
ImmaculateBites says
Thanks for sharing Didina !!! Always learn something new . Totally agree on bread’s reason for being -. I could eat a whole baguette when paired with these meatballs. AH! don’t have any leftovers.
Philo says
I’m making this tonight
Nene says
It came out perfect. I always buy spaghetti sauce pre-made, this was so simple to make and delicious.
Now time to try another recipe. Thank you for sharing.
ImmaculateBites says
Thanks for taking the time to make it. I do appreciate your feedback.
Nene says
Hi! This meal looks delicious. Just curious I read that you added curry powder and paprika in the instructions but I don’t see it in the sauce recipe list, how much curry did you put in the sauce?
ImmaculateBites says
I just updated the recipe. Thanks NeNe.
Cisca says
Hi there, please did you use canned tomato sauce? Or can I make mine at home?
Immaculate Bites says
Hi Cisca! I used canned tomato sauce but if you prefer homemade, that is perfectly fine 🙂