Meatballs in Ata Dindin – Rather than the everyday Meatball and Sauce why not try this delicious combination of Meatballs in Ata Dindin…You will love it.
Ata Dindin is a Nigerian stew/ sauce which is directly interpreted as fried pepper, but the fact that we refer to it as fried pepper does not mean that Tomatoes cannot be added to the stew/sauce. The reason being that the yoruba speaking region of Nigeria refers to peppers with or without Tomatoes as ‘Ata’. That being said, you can choose to add Tomatoes to you Ata dindin and you can leave it out.
Ata Dindin is a Nigerian stew/ sauce which is directly interpreted as fried pepper, but the fact that we refer to it as fried pepper does not mean that Tomatoes cannot be added to the stew/sauce. The reason being that the Yoruba speaking region of Nigeria refers to peppers with or without Tomatoes as ‘Ata’. That being said, you can choose to add Tomatoes to you Ata dindin and you can leave it out.
Personally, I like to add Tomatoes to My Ata dindin because it reduces the heat level in the sauce, it adds more flavor and it improves the texture of the Sauce. This Sauce is not meant for just Spaghetti but it easily pairs up Rice, Fried or boiled Plantains, Yam, and a host of other Nigerian and non-Nigerian meals.
Meatballs in Ata Dindin
This is a sure crowd-pleasing recipe and you wouldn’t have to break the bank especially if you Grind your beef at home yourself, and making the Meatballs is super easy with just a few ingredients you have a tasty treat.
Notes on how to make Meatballs in Ata dindin
Feel free to pan fry the Meatballs if you don’t want to bake them
You can also substitute the dry Breadcrumbs for 2 slices of fresh Bread
- 1 lb Ground Beef
- 1/2 Cup Bread Crumbs
- 1/4 Cup Beef Stock
- Salt To Taste
- 1/4 Tsp Black Pepper
- 1 Small Onion finely diced
- 2 Cloves Of Garlic finely diced
- 1 Egg
- 2 Tbsps Fresh Parsley
- Ingredients for Ata dindin
- 2 Red Bell Peppers
- 3 Scotch Bonnets Habanero
- 10 Small Red Chillies
- 1 Large Onion
- 2 Cloves of Garlic
- 2 Large Plum Tomatoes
- 4 Tbsps Palm Oil
- 4 Tbsps Peanut Oil
- 1 Bouillon Cube
- Beef Stock
- Salt To Taste
- 1/4 Tsp Curry Powder
- 1/2 Tsp Thyme
- Parsely for garnish
For the Meatballs
Combine the Beef stock and the Breadcrumbs together and leave it for about 10 to 15 minutes so that the Breadcrumbs can absorb the Stock.
Combine the Breadcrumbs, Onion, Garlic, Egg, Fresh Parsley and Salt together in a large mixing bowl and mix by hand until all the ingredients are thoroughly combined.
Lightly dampen your hands with Water in order to prevent the Meatballs from sticking o your hands while rolling it, then scoop out some Meat and shape into small golf ball-size Meatballs.
Arrange the Meatballs on a lightly greased pan and place it in the Oven for about 20 minutes then transfer it into a 425°F preheated oven and bake for 20 to 25 minutes turning halfway through.
Once it's done drain the excess Oil if there is any and set it aside while you cook your Ata dindin
For Ata Dindin
Blend the Peppers, Tomatoes, Onion, and Garlic together preferably in a food processor because we don't want it super fine, it should still be a little coarse.
Preheat the Palm Oil and Peanut Oil (Groundnut Oil), and once it's hot, add the diced Onion and fry that until the Onions appear translucent.
Add the blended pepper and fry till the Oil floats on top of the Ata din din. This will take some time but it's worth the time because the longer it cooks the better, but make sure you don't burn your Ata dindin. (Don't forget to Stir occasionally to prevent burning).
Add the spices together with Salt to taste and feel free to add some stock or Water to loosen up the Ata dindin just in case it comes out too thick.
Finally, add the Meatballs, cover it up and let it simmer for about 3 to 5 minutes.
Garnish with some fresh Parsley and serve over Pasta, Rice or with your desired accompaniment.
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