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Boerewors meatballs with tomato and basil sauce

recipes, beef, fusion, South African

Ingredients 18
Servings 4
Time 15 min


  • 450
    boerewors, removed from casing
  • 45
    fine breadcrumbs
  • 15
    canola or olive oil
  • 3
    spring onions, chopped
  • 2
    garlic cloves, chopped
  • 1/2
    red, yellow or green pepper, chopped
  • 1
    red chilli, seeds removed and chopped
  • 3
    tomatoes, peeled and diced
  • 45
    tomato paste
  • 30
    sweet and sour sauce
  • 15
  • 15
    red wine vinegar
  • 30
    sour cream
  • 1
    chicken stock cube, crumbled
  • 1
    fresh basil, chopped
  • 2.5
    dried mixed herbs
  • 400
    red kidney beans, drained
  • salt and pepper, to taste


20 min

Preheat the oven to 180°C.

In a bowl, combine the boerewors and breadcrumbs. Form balls and place them on a greased baking tray.
Bake for 10 to 12 minutes. Remove from the oven and set aside.

In a medium sized saucepan, heat the oil on the stove and sauté the onion, garlic, pepper and chilli for approximately 2 minutes.

Add the tomatoes, tomato paste, sweet and sour sauce, chutney, red wine vinegar and sour cream.
Stir and cook for another 2 minutes.

Add the stock cube, fresh basil, dried herbs and beans. Add water if necessary. Stir and cook for 2 minutes. Gently add the boerewors meatballs and adjust the seasoning according to your preference.

Remove from the heat and serve on a bed of mashed potatoes, pap or spaghetti.

Recipe reprinted with permission of Mzanzi Style Cuisine.
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