Tomato meatballs with pap

Tomato meatballs with pap

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This traditional favourite tastes so good - it will definitely have you coming back for more!

  • Recipe serves4
  • Preparation time15 minutes
  • Cooking time35-40 minutes

Ingredients

  • For the Meatballs:
  • 30ml cooking oil
  • 1 small onion, finely chopped
  • 1 tsp crushed garlic
  • 15ml Rajah Mild and Spicy Curry Powder
  • 400g Beef mince
  • 15ml Robertson Mixed Herbs
  • 1 egg
  • Cooking oil for frying
  • For the Tomato Sauce:
  • 45ml cooking oil
  • ½ onion, finely chopped
  • 5ml crushed garlic
  • 4 medium tomatoes, grated
  • 5ml sugar
  • For the Pap:
  • 4 cups water
  • 1 ¾ cups maize meal
  • KNORR Aromat Cheese

Method

  • To prepare the meatballs, heat oil in a medium size pot over gentle heat and add onion, crushed garlic and Rajah Mild and Spicy Curry. Powder. Cook the onion until soft and a little golden. Allow to cool.
  • In a bowl mix together the beef mince with the cooked onion and garlic mixture.
  • Add the Robertson’s Mixed Herbs and egg to the beef mixture and combine.
  • Season with salt and pepper and divide the mixture into small round balls.
  • Heat oil in a frying pan and cook meatballs for about 20 minutes or until golden brown in colour and cooked through.
  • To prepare the tomato sauce, heat oil in a pot.
  • Add the onion and garlic and toss until coated and cook until soft and golden.
  • Add the tomatoes and sugar, to the onion mixture and season with salt and pepper.
  • Cook uncovered for about 20 minutes or until the tomato softens.
  • To prepare the pap, bring water to the boil in a large pot.
  • Add the maize meal to the boiling water and mix well.
  • Reduce the heat to a low heat and cook for 20-25 minutes with the lid on stirring occasionally (a crust will always form on the bottom of the pot as the maize meal steams and cooks).
  • Season generously with KNORR Aromat Cheese until cheesy.
  • Serve with Pap and Tomato meatballs.
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