Boerewors meatballs

By Hope Malau
27 January 2017

Turn boerewors into meatballs to serve with a saucy pasta.

Serves: 6 Preparation: 15 min Cooking: 25 min

  •  500 g boerewors, mince removed from casing
  • 50 g mozzarella cheese, grated
  • 3 onions, finely sliced
  • 500 g spaghetti, cooked
  • Sauce
  • 2 onions, finely chopped
  • 4 garlic cloves, crushed
  • 2 x 400 g tins chopped tomatoes
  • 30 ml (2 T) tomato paste
  • 30 ml (2 T) sugar
  • salt and freshly ground black pepper
  • a handful of parsley, chopped

1. Combine the mince, cheese and onions. Mix well. With wet hands form the mixture into golf ball-sized meatballs and fry in a large frying pan until golden brown.

2. Sauce: Sauté the onions until soft and translucent then add the garlic and sauté for a further 30 seconds before adding the tomatoes, tomato paste and sugar.

3. Lower the heat and allow to simmer for 15 minutes uncovered until the sauce has thickened. Season to taste then add the meatballs.

4. Serve the meatballs and sauce over cooked spaghetti. Garnish with parsley.

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