- Rice1.5 Cups
- Coconut Milk3 CupsYou can either get this at a store or make yours at home by blending coconuts and straining the milk from the blended coconut pulp
- Minced Beef500 GramsIngredients listed below this are for the meatballs and meatball sauce
- Egg1 PiecesBeaten
- Seasoning For Minced BeefSalt, 1/2 teaspoon garlic powder, ginger powder, onion powder, paprika (substitute with chilli powder)
- Flour1/4 Cups
- Vegetable Oil1/4 to 1/2 CupsTo fry meatballs
- Tomato3 PiecesBlended
- Pepper8 PiecesBlended, A mix of chilli and habanero peppers (fresh pepper)
- Ground Crayfish1/2 Teaspoons
- Salt and Bouillon / Seasoning CubeTo taste
- Onion1 Pieces
- Chilli Powder1/2 Teaspoons
- Garlic Powder1 Teaspoons
- Palm Oil1/2 to 3/4 Cups
- Water1/4 to 1/2 CupsYou can substitute with beef stock if you have some
Nigerian style meatball stew, served with plain coconut white rice.
Coconut Rice Recipe
This is just a plain white rice cooked in coconut milk.
1. Wash the rice, put it in a pot, add water and parboil for about 10 minutes.
2. Drain the water off the rice, add about 3 cups of coconut milk to the rice(I used 1.5 cups of rice, so adjust quantity of coconut milk as needed), add salt to taste and cook the rice in the milk until it is soft and done.
**When cooking the rice, don’t go overboard and add too much coconut milk so the rice won’t become soggy.
Done. Set aside your cooked coconut rice.
1. Wash the minced beef(be sure to drain the water off it completely so the meatball will hold firm when frying) add in the spices and seasoning as mentioned earlier(salt, garlic powder, ginger powder, onion powder and paprika). Add in one beaten egg, mix everything together.
2. Take whatever quantity you desire in your hands, mould into a ball and coat it with flour. Do this until you have moulded all the mince into balls.
3. Add vegetable oil to a pan, heat up and fry the meatballs until they are no longer pink and have browned. Drain and set the meatballs aside.
Meatball Sauce Recipe
1. Chop the onions.
2. Blend the tomatoes and peppers together. Do a rough blend.
3. Add the palm oil to a pot, heat up until hot (careful when heating and don’t do this on high heat), add in the onions and let it fry on medium heat for about 3 minutes.
4. Add in the blended tomatoes and peppers, stir and let it cook for about 3 minutes.
5. Season with salt and seasoning cube to taste, garlic powder, crayfish and chilli powder.
6. Stir and let it cook for about 3 minutes, then add in the meatballs.
7. Stir gently so the meatballs won’t scatter and let the sauce cook for about 10 to 15 minutes or until the sauce is done and the blended puree doesn’t taste raw. In between cook time, taste for salt and adjust taste if necessary, and add in water or beef stock if the sauce starts to dry out.
Done. Your meatball sauce is ready, served with the cooked coconut rice.
Alternatively, you can substitute palm oil with vegetable oil when making the sauce. But for a local Nigerian sauce experience, use palm oil. You can also add fermented locust beans (iru) when making your sauce for a real native taste. Just add a couple of teaspoons of iru right after frying the onions so it will release its flavours into the oil and fry for a couple of minutes. Then add your blended tomato puree and follow the rest of the steps.
For another meatball recipe, check out this spaghetti and meatballs recipe