I’m updating my African Meatballs recipe with a video today. The original step-by-step photo version is available on the recipe page.
One thing to note: Mr. N doesn’t normally care for meat, but he absolutely loves these meatballs. They’re packed with flavor from garlic, onions, parsley and a favorite seasoning—white pepper.
These meatballs make a great party dish. For an appetizer, skip the tomato sauce and serve the cooked meatballs plain, or make them smaller and put them on skewers for easy serving.
Tips for perfect meatballs:
- Don’t overmix the meat. Mix only until the ingredients are combined to avoid tough meatballs.
- Use an ice cream scoop to portion the mixture so the meatballs are uniform in size.
- Frying gives the best texture and flavor, though you can bake them if you prefer a lighter method.
- Meatballs freeze well, so you can make them ahead and store them for quick meals later.
We enjoy these meatballs with boiled pasta or rice. I recently served them with whole-grain thin spaghetti and they were delicious.
Watch the video below for a visual guide, then give the recipe a try this weekend—you deserve some great meatballs on your table.
Watch how to make African Meatballs:
African Meatballs – Video Recipe
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Ingredients
- 2 pounds ground beef (about 1 kg)
- 1 medium onion – chopped
- 8 cloves garlic – minced
- 1 large egg
- 3 sprigs parsley – chopped
- 1/4 teaspoon white pepper
- 4 seasoning cubes (Maggi – about 4g per cube) substitute with bouillon powder
- 1/2 cup breadcrumbs
- 3/4 cup oil
- 3-4 large tomatoes – chopped
- 16 ounces tomato sauce (about 450g) I used 2 8oz cans
- 3 leaves basil – chopped
- 1 teaspoon salt
Instructions
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In a large bowl combine the ground beef, breadcrumbs, egg, parsley, half the garlic, half the chopped onion, salt, white pepper and half the seasoning cubes. Mix gently until just combined.
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Portion the mixture with an ice cream scoop and roll into balls with your palms. Place on a tray and repeat until the mixture is used up.
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Heat the oil in a pan on high for about 5 minutes, then reduce to medium. Fry the meatballs in batches, taking care not to overcrowd the pan.
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Fry each side for about 3 minutes, then remove and set aside. Continue with the remaining meatballs.
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In the same oil, sauté the remaining onion and garlic until fragrant. Add the chopped tomatoes and cook, stirring occasionally, until they break down, about 5 minutes.
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Pour in the tomato sauce and simmer for about 10 minutes, or until the sauce loses its raw taste. If the sauce is too thick, add 1/2 to 1 cup of water to reach the desired consistency.
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Add the remaining seasoning cubes and a pinch of salt. Gently add the meatballs, coating them with the sauce, and let everything simmer together for about 10 minutes.
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Stir in the chopped basil, remove from heat and serve.
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Serve over boiled spaghetti, your preferred pasta, or steamed rice.
Notes
2. For heat, add a bit of cayenne, chili or habanero to the sauce to taste.
Nutrition
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