Meatballs West African Style

These are meatballs made with minced garlic, onion, breadcrumbs, eggs and a hint of white pepper. They are epic in every way. Make them with this tomato sauce to get the whole experience.


Course: Main Course

Cuisine: African

Servings: 8 people



Meat Balls

2 pounds ground beef

1 large egg

½ cup bread crumbs or crushed butter crackers

3 sprigs parsley – finely chopped

½ medium onion – finely chopped

4 cloves of garlic – minced

½ teaspoon white or black pepper

1 teaspoon salt

2 small cubes Maggi

1 cup canola oil for frying

Tomato sauce

2-3 roma tomatoes – chopped or crushed

½ medium onion – chopped

3 cloves of garlic – minced

2 sprigs basil – finely chopped

2 small cubes Maggi


1 15 oz can tomato sauce



Put all ingredients for the meatballs into a large bowl and mix until everything is well incorporated.


Scoop out the mixture with your hands or with an ice cream scoop then mold into balls. To make the balls easily, wet your hands and repeat as needed.


Heat oil in a pan on medium high then put in the meatballs to cook. Turn the sides from time to time for about 10 minutes or until the meatballs are thoroughly cooked. The balls are cooked when they are no longer pink but brown in the middle.


Pour out some oil from the pan, leaving some for the sauce. Saute onions until fragrant then add in chopped tomatoes and cook until dehydrated. Add in tomato sauce then cook together stirring from time to time for about 15 minutes.


Add in garlic, basil, salt and seasoning cubes (Maggi) then cook together for another 5 minutes. Add water as needed to adjust the consistency of the sauce.

Add meatballs to the tomato sauce and stir well making sure the sauce coats the meatballs. Then let them simmer together for another 5 minutes.

Go ahead and enjoy your life! Meatballs in tomato sauce could be eaten with any boiled pasta of choice, boiled rice or bread (pssst they make the perfect sandwich filling). Enjoy!