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This South African meatball stew is a comforting and flavorful dish perfect for a cozy night in. Packed with succulent ground beef, aromatic spices, and tender vegetables, it’s a guaranteed crowd-pleaser. Plus, it’s surprisingly easy to make, requiring minimal prep and offering a hearty, satisfying meal.

Ingredients:

Frikkadels (South African meatballs)  snoggys
Frikkadels (South African meatballs) snoggys

1 kg ground beef (or a combination of ground beef and lamb)

  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 (400g) can chopped tomatoes
  • 400g beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 3 carrots, peeled and chopped
  • 3 potatoes, peeled and chopped
  • 1 cup frozen peas
  • Chopped fresh parsley, for garnish (optional)

  • Directions:

    1. Make the meatballs: In a large bowl, combine the ground beef, onion, garlic, bell peppers, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well using your hands until everything is evenly combined. Form the mixture into small, bite-sized meatballs.

    2. Brown the meatballs: Heat a large pot or Dutch oven over medium heat. Add a tablespoon of oil and let it shimmer. Working in batches, brown the meatballs on all sides. Set them aside on a plate once browned.

    3. Sauté the vegetables: In the same pot with the remaining oil, add the chopped carrots and potatoes. Sauté for 5-7 minutes, or until softened slightly.

    4. Simmer the stew: Add the chopped tomatoes, beef broth, Worcestershire sauce, brown sugar, thyme, cumin, and chili flakes (if using). Season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes.

    5. Add the meatballs and peas: Add the browned meatballs back to the pot along with the frozen peas. Simmer for an additional 10-15 minutes, or until the vegetables are tender and the meatballs are cooked through.

    6. Serve and enjoy: Garnish with chopped fresh parsley (optional) and serve hot with your favorite side dishes like rice, mashed potatoes, or crusty bread.

    Nutrition Facts:

    (Per serving, based on 8 servings)

    Calories: 450

  • Fat: 20g
  • Saturated Fat: 8g
  • Cholesterol: 70mg
  • Sodium: 500mg
  • Carbohydrates: 35g
  • Fiber: 5g
  • Sugar: 10g
  • Protein: 30g

  • Please note: This is an approximate nutritional value based on the ingredients listed. The actual values may vary depending on the specific brands you use.

    Conclusion:

    This South African meatball stew is a delicious and satisfying meal that’s perfect for any occasion. It’s easy to make, budget-friendly, and packed with flavor. So next time you’re looking for a hearty and comforting dish, give this recipe a try!

    Frequently Asked Questions (FAQs):

    1. Can I use a different type of meat for the meatballs?

    Absolutely! You can substitute the ground beef with a combination of ground beef and lamb, ground turkey, or even ground chicken.

    2. What can I serve with this stew?

    This stew pairs well with various side dishes. Try serving it with rice, mashed potatoes, couscous, or crusty bread to soak up the delicious sauce.

    3. Do I have to add the chili flakes?

    The chili flakes are optional but add a nice kick of spice to the stew. If you prefer a milder dish, feel free to omit them.

    4. How can I thicken the stew?

    If your stew seems too thin, you can thicken it by mixing a tablespoon of cornstarch with a tablespoon of cold water and whisking it into the simmering stew. Let it cook for a few minutes, or until thickened to your desired consistency.

    5. Can I make this stew ahead of time?

    Yes, this stew is perfect for making ahead of time. Simply prepare the stew according to the instructions, then let it cool completely. Store it in an airtight container in the refrigerator for up to 3 days or the freezer for up to 3 months. Reheat gently on the stovetop over low heat before serving.