Spicy grains of paradise meatballs sauce

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Spicy grains of paradise meatballs sauce

Production: 10 – Serving
Preparation: 30 Minutes
Cooking: 2 Hours

Tasty meatballs in a generous sauce, brimming with vegetables and seasoned with a nice scent of exotic pepper. What better way to satisfy even the heartiest appetites?

Very easy to prepare and a snap to kept in the freezer, this sauce is ideal for a beautiful family meal or for lunch boxes main course.

The little “secret” of this recipe is the use of Guinea pepper which enhances the taste of the meatballs and adds a unique flavor to the one from the Piquín chili used in the sauce.

Guinea pepper is one of the few spices from sub-Saharan Africa. It had its heyday in Europe around the twelfth century and then was superseded by the spices imported from India by Marco Polo. Also known as grains of paradise, this “fake” pepper is slightly lemony, it contains touches of ginger and cardamom. Unlike pepper, grains of paradise withstands cooking, so it is ideal for stews or soups.

Feel free to experiment with different spices to make this simple recipe a truly unique dish!

Spicy grains of paradise meatballs sauce

Spicy grains of paradise meatballs sauce steps 1  Spicy grains of paradise meatballs sauce steps 2  Spicy grains of paradise meatballs sauce steps 3

Ground Beef – [1 lbs.]  (454 g.)
Minced Pork – [1 lbs.]  (454 g.)
Garlic cloves – [4]
Celery (sticks)  – [3]
Green pepper (sweet) – [1]
Red pepper (sweet) – [1]
Onion (large) – [1]
Diced tomatoes  (28 oz. can / 796 ml.) – [2]
Tomato paste (5.5 oz/163 ml can) – [1]
Laurel leafs – [3]
Salt – [1 teaspoon]  (5 ml.)
Freshly ground black pepper  – [1 teaspoon]  (5 ml.)
Guinea Pepper  – [1/2 teaspoon]  (3 ml.)
Egg (large) – [1]
Olive oil – [1/4 cup]  (65 ml.)
Dried Piquin Chilli – [1/2 teaspoon]  (3 ml.)

1- Mince one clove of garlic and a quarter of an onion finely.
2- Grind the Guinea pepper.
3- Mix the two meats with the Guinea pepper, the garlic and the minced onion.
4- Shape into small balls (makes about 45 meatballs).
5- In a large saucepan, cook the meatballs completely in the oil, remove from pan and reserve.
6- Cut into large dice the celery, peppers and remaining onion. Mince the remaining 2 garlic cloves.
7- Mash Piquín peppers in oil and sauté all the sliced ​​vegetables for about 5 minutes.
8- Add the canned tomatoes, tomato paste, bay leaves, salt and pepper. Mix and bring to a boil.
9- Reduce heat and simmer the sauce for about 30 minutes.
10- Add meatballs to sauce and simmer for another hour.
11- Serve on your favorite pasta.