Beef Meatballs with Jollof capellini
Suya spice mix
In a bowl crush the hobnob into the beef mince and mix in all the herbs, spices and seasoning.
Mix together the powdered milk and water in a small bowl and whisk in the egg.
Pour the egg mixture into the beef mince.
Using your hands mix and combine all the ingredients.
Share the beef mixture into equal portions and roll into a ball with the palm of your hands.
Heat the sunflower in a pan over medium heat and fry the meatballs until both sides are golden brown.
Serve the meatballs into a baking tray and roast in a pre-heated oven for 25 minutes at 190 degrees.
Reduce the oil in the frying pan to about 1Tbsp and pour in the chopped carrots.
Add the Jollof sauce and fry/simmer for another 2 minutes.
Pour 1/2 cup of water into the sauce and add the capellini with salt.
Let it simmer for 3 minutes until the capellini is ‘Al dente’.
Stir in the meatballs and simmer for an extra 2-3 minutes, letting the meatballs soak in the sauce.
Remove from heat and serve hot.
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