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Spaghetti with boerie meatballs

Regular spaghetti with meatballs? How boring. Rather embrace your South African heritage and make spaghetti with BOERIE meatballs instead!

SERVES 4 // COOK TIME ± 1 hour

200g boerewors, casing removed
3 tbsp breadcrumbs
1 tbsp olive oil
410g tin chopped tomatoes
1 tbsp caster sugar
1 tbsp soy sauce
2 tbsp Worcestershire sauce
2 tbsp balsamic vinegar
Salt and pepper
500g spaghetti, cooked according to packet instructions
Parsley, to garnish

1. Mix the boerewors and breadcrumbs in a bowl. Roll into 20 balls.
2. Heat the oil in a pot over high heat and brown the meatballs.
3. Reduce the heat, add the tomatoes, sugar, soy and Worcestershire sauces and balsamic vinegar. Simmer for 25 minutes, then season.
4. Serve the meatballs and sauce with the pasta, and garnish with parsley.

Nothing does the trick quite like a big plate of pork bangers and mash. We gave it a bit of an upgrade with tomatoes, onions and fresh herbs.

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