African Spaghetti Sauce with Meatballs

Meatballs in Sauce garnished with parsley

African Spaghetti Sauce with Meatballs

This African Spaghetti Sauce with Meatballs is a savory and flavorful dish that offers a unique taste of Africa. It combines the ingredients of bell peppers, tomatoes, onions, scotch bonnet, thyme and curry powder, and is rounded off with succulent, juicy meatballs. This dish is perfect dish for any special occasion, or even just a weeknight dinner.

Course stew

Cuisine African

Keyword homemade, quick

Prep Time 15

Cook Time 45

Servings meatballs

Calories 117.9kcal

Author Lola Osinkolu

Ingredients

1 pound ground beef
½ cup bread crumbs
1 teaspoon dried thyme
½ teaspoon curry powder
1 Small onion finely diced
2 cloves garlic minced
1 egg
¼ teaspoon red chili flakes or cayenne pepper or add to taste
4 tablespoons beef stock or milk
salt to taste
black Pepper to taste

Ingredients for Ata dindin

2 red bell Peppers
2 large plum tomatoes
1 scotch bonnets Habanero
1 medium onion
2 cloves garlic
½ inch ginger
4 tablespoons olive oil or any other cooking oil of your choice
½ cup diced onion
3 tablespoons tomato paste
1 bay leaf
1 bouillon cube
1 teaspoon curry Powder
1 teaspoon thyme
½ to 1 cup beef stock or add as needed
salt and pepper to taste
2 tablespoons Parsley for garnish

US Customary - Metric

Instructions

For The Meatballs

In a large bowl, combine the ground beef, bread crumbs, thyme, curry powder, onion, garlic, egg, red chili flakes, salt, beef stock, and pepper to taste. Mix with your hands until everything is well combined. (Don't over mix).
Lightly dampen your hands with water to prevent the meatballs from sticking to your hands while rolling it, then form the mixture into 12 to 15 balls.
Arrange the Meatballs on a lightly greased pan and place into a 425°F preheated oven and bake for 20 to 25 minutes, turning halfway through.
Once done, set aside

For The Sauce

Blend the peppers, tomatoes, scotch bonnet, onion, garlic, and ginger together in a blender or food processor. Set aside.
In a large saucepan over medium heat, add the diced onion and cook until they become translucent. Add the tomato paste and cook stirring continuously for about a minute.
Stir in the blended pepper and the bay leaf and cook for 15 to 20 minutes or until the sauce thickens. Don't forget to Stir occasionally to prevent burning.
Add the bouillon cube, curry powder, thyme, beef stock, salt, and pepper to taste. Stir to combine.
Add the Meatballs, cover it up and let it simmer for about 5 minutes.
Remove from heat and garnish with some fresh parsley. Serve over Pasta, Rice, or with your desired accompaniment.

Notes

Scotch bonnets are pretty hot. You can use just half of it if you don't like it too spicy. Removing the seed also helps to reduce the spiciness.
This recipe doubles and triples easily. So feel free to make more if needed.
You can also use a combination of different ground meat, like ground beef, pork, and veal.
To save time, it's best to start cooking the sauce while the meatballs are baking.

Nutrition