By: Author Lola Osinkolu
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Are you looking for a quick, delicious, and easy dinner? Why not try this African Spaghetti Sauce with Meatballs. This is a very easy recipe, but most importantly, very tasty!!
African Spaghetti Sauce with Meatballs
So, you want to try a new dish? Well, I’ve got the perfect recipe down for you. I decided to create an all-new recipe that incorporates an African twist. The flavor and texture are unique, thanks to their main ingredients: Bell peppers, tomatoes, onions, scotch bonnet, and spices like thyme and curry powder.
I’m sure you must have been shocked to read the headline “African Spaghetti Sauce with Meatballs? More like why would you ever want to ruin spaghetti by introducing foreign ingredients? But I promise you: after you try this recipe for the first time, it will quickly become one of your favorites.
A twist on the traditional meatball gives these meatballs much more flavor and delivers a bit of a kick to them. So let’s get to it, shall we?
What Does African Spaghetti Sauce with Meatballs taste like?
At this point, I imagine you’re curious as to what African Spaghetti Sauce With Meatballs tastes like. Well, I can’t describe it to the fullest extent; you have to try it for yourself. That said, for a starting point, the texture and flavor remind me of Nigerian Beef stew (here we go again!). The sauce has a unique and different flavor than a traditional marinara, and you will love it.
The bell peppers and tomatoes take the lead, with the scotch bonnet following suit. The flavors combine to create a rich, flavorful sauce that will make your family return for more! I’m excited for you to try this recipe out, as it’s sure to wow whoever dares to taste it!
This Sauce is not meant for just Spaghetti; it easily pairs up Rice, Fried plantains, and a host of other meals. If you like spaghetti and meatballs, then there is no reason why you shouldn’t try this recipe.
How to Make African Spaghetti Sauce With Meatballs
- Make the Meatballs: Add all meatball ingredients to a large bowl, shape, and bake.
- Make the sauce: Blend the peppers, tomatoes, onions, and garlic and cook the sauce.
- Combine: Add the meatballs to the sauce. Simmer and serve
Success Tips:
- You can substitute the half-cup of dry breadcrumbs for 1 cup of fresh breadcrumbs. However, you will not need to add any liquid when making the meatballs because the fresh bread crumbs doesn’t require hydration.
- Don’t overmix the meat; otherwise, it will become rubbery and tough.
- I will advise against using lean beef for meatballs. They often end up becoming dry because they lack fat.
- Make the meatballs of equal size as possible so that they can cook evenly.
How to store meatballs
The best way to store cooked meatballs is to place them in an airtight container and refrigerate them for up to 3 days. You can also freeze cooked meatballs for up to 3 months. Make sure the meatballs are completely cooled before storing them in the refrigerator or freezer.
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.
- Feel free to pan-fry the Meatballs if you don’t want to bake them.
Other African recipes you may be interested in:
- DIY Ground Beef using the Food processor
- How to make Ayamase (Ofada stew)
- How to make Ogbono Stew
- Nigerian Okro Stew recipe
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.
4.63 from 8 votes
Print Pin Rate
Course: stew
Cuisine: African
Keyword: homemade, quick
Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Servings: 15 meatballs
Calories: 117.9kcal
Author: Lola Osinkolu
Ingredients
- 1 pound ground beef
- 1/2 cup bread crumbs
- 1 teaspoon dried thyme
- 1/2 teaspoon curry powder
- 1 Small onion finely diced
- 2 cloves garlic minced
- 1 egg
- 1/4 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
- 1/2 inch ginger
- 4 tablespoons olive oil or any other cooking oil of your choice
- 1/2 cup diced onion
- 3 tablespoons tomato paste
- 1 bay leaf
- 1 bouillon cube
- 1 teaspoon curry Powder
- 1 teaspoon thyme
- 1/2 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 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 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 thediced 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
Calories: 117.9kcal | Carbohydrates: 6.9g | Protein: 7g | Fat: 7g | Saturated Fat: 2.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3.1g | Trans Fat: 0.4g | Cholesterol: 32.4mg | Sodium: 199.1mg | Potassium: 237.5mg | Fiber: 1.2g | Sugar: 2.4g | Vitamin A: 656.7IU | Vitamin C: 24.9mg | Calcium: 27.3mg | Iron: 1.3mg
et’s connect onYouTube,Facebook, andInstagram.I love keeping in touch with you; nothing brings me more joy than seeing pictures of your creations. Tag me @cheflolaskitchen on Instagram and Facebook.
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