SWEDISH MEATBALLS IN SAUCY CHAKALAKA

Prep Time: 25 minutes

Cook Time : 30 min

Total Time : 55 minutes

Serves : 4

For the Boerewors

Ingredients

• 800g ground beef
• 1 slice of brown bread
• 65ml water
• 2 tablespoons red wine vinegar
• ½ teaspoon salt
• 2 teaspoons ground coriander
• ½ teaspoon ground allspice
• A pinch of black pepper

Method

1. Combine the bread, water, vinegar and spices in a mixing bowl.
2. Add the meat and mix well.
3. Divide into meatballs and pack into a baking dish.
4. Bake at 180 degrees C for 30 – 40 minutes, turning regularly. Set aside.

TIP: you may alternatively use store-bought boerewors to make the meatballs by removing the casing and moulding the stuffing into balls.

For the saucy chakalaka

Ingredients

• 3 tablespoons oil
• 1 large onion, diced
• ½ large red pepper, diced
• ½ large yellow pepper
• 3 garlic cloves, chopped
• 1 tablespoon fresh ginger, grated
• 1/2 fresh chilli, chopped
• 1 teaspoon paprika
• 2 tablespoons curry powder
• 2 carrots, grated
• 1 tin baked beans
• ½ cup water
• salt and pepper, to taste
• parsley, finely chopped (garnish)

Method

1. Heat oil, then sauté onion, peppers, garlic, ginger and chilli until soft.
2. Add curry powder and sauté for one minute.
3. Add carrots and stir, then add the baked beans.
4. Make a well in the middle and add water.
5. Cover and simmer for 5 minutes. To keep chakalaka slightly saucy, ensure limited evaporation of liquid.
6. Season with salt and pepper to taste.
7. Add the meatballs into chakalaka sauce, basting to cover each meatball with sauce.
8. Simmer for 5 minutes.
9. Garnish with parsley and serve with pap, mashed potatoes or rice.