African Meatballs are packed with flavor: browned until crisp, then simmered in a rich tomato sauce. Serve them over rice, pasta, or in a sandwich for a satisfying dinner.
These meatballs reflect West and Central African home cooking rather than the very different preparations from North Africa. They’re simple, robust, and comforting.
When you make your first batch, be ready to taste one while they’re still warm. The outside should be nicely browned and the inside tender, with bright tomato sauce to finish them off.
Ingredients
For the meatballs you’ll need the basics:
Ground beef (or turkey), garlic, an egg, seasoning cubes, onion, parsley, breadcrumbs (or crushed butter crackers), salt and pepper. Breadcrumbs add texture; crushed butter crackers are a tasty substitute if you want a richer crunch.
How To Make African Meatballs
Chop the parsley, garlic, and onion. Combine these with the ground meat, breadcrumbs (or small bread cubes), egg, seasonings, and salt in a large bowl. White or black pepper both work well.
Mix everything until evenly combined. Portion the mixture with an ice cream scoop or by hand and shape into evenly sized balls; dampening your hands helps prevent sticking.
Heat vegetable or canola oil in a pan over medium-high heat and fry the meatballs, turning occasionally, until they’re browned on the outside and no longer pink inside. Transfer to paper towels to drain.
While the meatballs are great on their own, they truly shine in a simple tomato sauce. For the sauce, sauté onion until fragrant, add chopped or crushed tomatoes and let them cook down. Stir in tomato sauce, garlic, and chopped basil, then season with salt and a seasoning cube to taste.
Add the fried meatballs to the sauce and simmer together for a few minutes so the flavors meld and the sauce coats the meatballs evenly. Adjust sauce consistency with a splash of water if needed.
Serve hot. These meatballs pair well with:
- Boiled pasta — spaghetti is a favorite.
- Steamed or boiled rice.
- Bread — they make an excellent sandwich filling.
More African Recipes
- African Peanut Stew (Mafe)
- African Chicken Stew
- Jollof Rice With Chicken
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Meatballs in Tomato Sauce – West African Style
Ingredients
Meat Balls
- 2 pounds ground beef (about 1 kg)
- 1 large egg
- 1/2 cup bread crumbs or crushed butter crackers
- 3 sprigs parsley, finely chopped
- 1/2 medium onion, finely chopped
- 4 cloves garlic, minced
- 1/2 teaspoon white or black pepper
- 1 teaspoon salt
- 2 small cubes Maggi or other seasoning cubes
- 1 cup canola oil for frying
Tomato sauce
- 2–3 roma tomatoes, chopped or crushed
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 2 sprigs basil, finely chopped
- 2 small cubes Maggi or other seasoning cubes
- Salt to taste
- 1 (15 oz) can tomato sauce
Instructions
- Combine all meatball ingredients in a large bowl and mix until well incorporated.
- Portion the mixture with an ice cream scoop or your hands and shape into balls, wetting your hands as needed.
- Heat oil in a pan over medium-high heat and cook the meatballs, turning occasionally, for about 10 minutes or until brown and cooked through.
- Remove excess oil from the pan, leaving enough for the sauce. Sauté onions until fragrant, add chopped tomatoes and cook until they reduce. Stir in tomato sauce and simmer about 15 minutes.
- Add garlic, basil, salt and seasoning cubes and cook another 5 minutes. Add water if needed to adjust consistency.
- Add the meatballs to the sauce, coat them well, and simmer together for 5 minutes to meld flavors.
- Serve with pasta, rice, or bread and enjoy.
Notes
This dish pairs nicely with:
- Any boiled pasta (spaghetti works great)
- Boiled or steamed rice
- Bread — perfect for sandwiches
Nutrition
Carbohydrates: 8 g |
Protein: 24 g |
Fat: 18 g