My pipol I have a confession to make, I am officially addicted to meatballs. Yes, now you know. Since I oven-grilled this the wheel. I made a large batch of meatballs the other day for a wake-keeping event and stored some spiced but uncooked meatballs in the freezer for later. Later was the next day. I literally couldn’t wait to enjoy some more but wanted to eat it with a side so I opted for meatball stew.
Meatball stew is that one stew that I will definitely eat any time, any day. This is definitely a keeper. The great thing about this stew is, it can be eaten with just about any side. It works will with boiled rice, boiled or fried plantains, sandwiched in bread, wholegrain spaghetti or zucchini noodles aka. zoodles if you are on a low-carb lifestyle.
Because the meatballs are really spicy, you do not need so many ingredients for the tomato stew itself. All you need is some fresh tomatoes, bell peppers, onion, thyme and a pinch of curry. If you like it hot, you can add some habanero peppers. To take this stew to a whole new level, what I do is ‘smoke’ the ingredients in the oven or on an electric grill just before cooking. This gives your meatball stew a smoky flavor and boy is it finger-licking good.
To make the meatball stew, I didn’t use any extra oil because the beef I used was pretty fatty. If you are on the keto diet, feel free to fry your tomato blend in half a cup of olive oil since you’ll be avoiding carbs. Serve your stew with fresh uncooked or lightly steamed zoodles for a heart spaghetti-meatball stew. Yum!
- 500g beef, minced
- 1 onions, finely chopped
- 1 eggs, beaten
- 1/4 cup bread crumbs
- 1/4 cup milk
- 1 tbsp. basil, finely chopped
- 2 tsp. parsley, finely chopped
- 1/2 tsps. powder garlic
- 1/2 tsp.1 white pepper powder
- 1/2 tsp. ginger, ground
- 1/2 African nutmeg, ground
- 1/4 tsp. black pepper
- Cameroon pepper to your taste of hotness
- Beef bouillon cube to taste
- 6 fresh tomatoes, deseeded
- 2 red bell peppers (tatache)
- 1 green bell pepper
- 1 onion
- 1/2 tsp. curry
- 1 tsp. thyme, dried or fresh
- 1/2 cup olive oil (optional)
- Habanero (optional)
- Soak bread crumbs in milk until soft. Crush using a fork.
- Add all ingredients including bread crumbs to beef. Season with salt and beef bouillon cubes.
- Let mixture sit for 10 minutes in the fridge.
- Rub some vegetable on your palms and form small bite-size balls in your palms. Set aside.
- Deseed tomatoes and bell peppers and cut into halves.
- Cut onion into two halves.
- Sprinkle some oil on parchment paper and on your vegetables as well.
- Grill in the oven till cooked and a little browning has appeared on vegetables. This will give it that smoky flavor. Allow to cool.
- Now blend mixture into a purée, add the rest of the oil in a pan or pot and fry tomato purée for 5 minutes. Now add meatballs, curry, thyme and seasoning and cook till tender.
- Serve hot with boiled rice, plantain, sweet potatoes, pasta or zoodles.