Jollof Spaghetti and Meatballs

Jollof Spaghetti and Meatballs

Hello Everyone!

I hope you are having a great week.  Today’s lunch and dinner inspiration is Jollof Spaghetti and Meatballs. Going back to my roots, Jollof spaghetti is one meal enjoyed across Nigeria. It is an Italian version of a classic Tomato sauce and Pasta. Jollof Spaghetti is usually served with grilled or fried chicken, beef or fish (mostly fried). Growing up, I believe this was every child’s favorite meal for lunch (one of), rather ‘is’ still every child’s favorite meal for lunch. I had this so much growing up, to a point I stopped eating Jollof spaghetti; it had nothing to do with being tired of the taste but rather with the way it was prepared. When I started cooking at an early age and tasted the finer things in life, the norm became old to me and I explored new ways to prepare and still enjoy one of my favorites. Meatballs and Pasta is very common, and widely served in most restaurants and diners, and this recipe was inspired from this classic dish. The meatballs are moist, juicy and delicious; and when paired with the stew and pasta, just mouth watering; you can always rely on this recipe to be a hit for your family. Mothers get in here!, switch things up and make lunch exciting for your kids’ next meal for school.

Note: Updated Jollof Spaghetti Recipe Jollof Spaghetti

Now let’s get to it!

Jollof Spaghetti and Meatballs

June 24, 2017
: 6
: 25 min
: Hard

By:

Ingredients
  • Ground Beef Seasoning
  • 2 lb of Ground Beef
  • 1 and ½ Cup of Parmesan Cheese
  • 2 tbsp of Butter
  • 1 tbsp of Italian Seasoning
  • ½ tbsp of Black Pepper
  • 2 Cloves of Fresh Garlic (minced)
  • ¼ Cup of Chopped Yellow Onion
  • ½ tsp of Ground Ginger
  • 3 tbsp of Olive oil
  • Salt
  • Stew Mixture (Blended)
  • 4 Fresh Tomatoes
  • 3-4 Red Bell Peppers
  • 2-3 tbsp of tomato paste
  • 1 tbsp of Fresh Ginger
  • 3 Cloves of Garlic
  • Yellow Onion ( Halved)
  • 3 Scotch Bonnet Pepper
  • Stew Seasoning
  • 1 tbsp of Curry
  • 1 tbsp of Italian Seasoning
  • ½ tbsp of Black Pepper
  • 2 Seasoning Cubes
  • ⅛ tsp of Grated Nutmeg
  • Parsley (Freshly chopped or flakes)
  • Salt
Directions
  • Step 1 Blend all ingredients for stew mixture and set aside. If you do not like hot food, you can remove the seeds in the scotch bonnet pepper or you can reduce the quantity used.
  • Step 2 In a hot pan, add 1 tbsp of olive oil and saute onion and garlic until caramelized. Start with onion first and then add garlic later on to avoid it from burning. Set aside to cool.
  • Step 3 In a bowl, add ground beef, and all meatball ingredients including sauteed onion and garlic and mix with hands. I did not use bread crumbs in this meatball recipe, however feel free to use if you want really firm meatballs, be sure to reduce the quantity of Parmesan cheese and butter used. Add salt to preference.
  • Step 4 Roll meat into 1 ½ inch medium sized meatballs. In a hot nonstick pan or pot, add 2 tbsp of oil and cook meatballs on both sides for 3-5 minutes each or until it is no longer pink. Set aside.
  • Step 5 In the same pan or pot with leftover oil from cooking the meatballs, add 2-3 tbsp of oil and add blended stew mixture when hot. Fry stew mixture for 3-5 minutes. Cook on medium high heat and stir often to avoid it sticking to the pot.
  • Step 6 Reduce heat to medium low. Add beef broth ( can substitute for chicken), and stew seasoning
  • Step 7 Add salt according to preference. Cook for 7-9 minutes.
  • Step 8 Bring water to a boil in a separate pot to cook your spaghetti. Salt water as salty as seawater, and cook pasta until Al dente. Before sieving, save about ¼ cup of pasta water.
  • Step 9 When stew is properly cooked and all ingredients are married in the pot, taste for seasoning and adjust if needed. Add meatballs and cook for 3-4 minutes.
  • Step 10 In the same pot used to cook pasta, add your spaghetti, 1-2 tbsp of butter (depending on quantity of pasta cooked), saved pasta water and 2- 3 cooking spoons of stew and properly mix
  • Step 11 cook for about 2-3 minutes and adjust for salt if needed. Save some stew to top on spaghetti and garnish with parsley ( I used parsley flakes).
  • Step 12 Your food is ready!!

 

 



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