Bobotie Meatballs
Delicious Cape Malay spiced meatballs simmered in a rich curry sauce, offering a delightful balance of sweet and savory flavors.
🧂 Ingredients
- 500g Ground beef(80/20 lean to fat ratio is ideal for flavor and moisture.)
- 2 slices Bread(Stale white bread works best. Crusts can be removed if preferred.)
- 2 tbsp Curry powder(A mild to medium South African curry powder blend is recommended.)
- 3 tbsp Apricot chutney(Adds sweetness and a fruity tang. Adjust to your preference.)
- 1/4 cup Milk(For soaking the bread.)
- 1 large Egg(To bind the meatballs.)
- 1 small Onion(Finely chopped.)
- 2 cloves Garlic(Minced.)
- 1 tbsp Vegetable oil(For sautéing aromatics.)
- 1 tsp Curry powder(For the sauce.)
- 1/2 tsp Turmeric(For color and flavor.)
- 1/2 tsp Cumin(Ground.)
- 1/2 tsp Coriander(Ground.)
- 1/2 tsp Salt(Or to taste.)
- 1/4 tsp Black pepper(Freshly ground, or to taste.)
- 1 can (400g) Canned chopped tomatoes(Forms the base of the sauce.)
- 1 cup Chicken or vegetable broth
- 1 Bay leaf
- 1 tsp Sugar(Optional, to balance acidity.)
👨🍳 Instructions
- 1
Prepare the bread: Tear the bread slices into small pieces and place them in a bowl. Pour the milk over the bread and let it soak for about 5-10 minutes until softened. Squeeze out any excess milk.
⏱️ 10 minutes - 2
Sauté aromatics: Heat the vegetable oil in a small pan over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
⏱️ 6 minutes - 3
Make the meatball mixture: In a large bowl, combine the ground beef, soaked and squeezed bread, 2 tbsp curry powder, apricot chutney, the sautéed onion and garlic mixture, the egg, salt, and pepper. Mix gently with your hands until just combined. Be careful not to overmix, as this can make the meatballs tough.
⏱️ 5 minutes - 4
Form the meatballs: Roll the meat mixture into uniform balls, about 3-4 cm (1.5 inches) in diameter. You should get approximately 18-24 meatballs.
⏱️ 10 minutes - 5
Sear the meatballs (optional but recommended): Heat a tablespoon of oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the meatballs in batches on all sides. Don't overcrowd the pan. Remove the browned meatballs and set aside. This step adds depth of flavor and helps them hold their shape.
⏱️ 8-10 minutes - 6
Prepare the sauce: In the same pot (or a clean one if you didn't sear the meatballs), add the canned chopped tomatoes, chicken or vegetable broth, 1 tsp curry powder, turmeric, cumin, coriander, bay leaf, and optional sugar. Stir well to combine.
⏱️ 2 minutes - 7
Simmer the meatballs: Bring the sauce to a gentle simmer. Carefully return the seared meatballs to the pot, ensuring they are mostly submerged in the sauce. Reduce the heat to low, cover the pot, and let it simmer gently for 20-25 minutes, or until the meatballs are cooked through and the sauce has thickened slightly. Stir occasionally to prevent sticking.
⏱️ 20-25 minutes - 8
Final check: Remove the bay leaf before serving. Taste the sauce and adjust seasoning with salt, pepper, or a little more chutney if desired.
⏱️ 1 minute
💡 Pro Tips
- ✓For a richer flavor, you can add a tablespoon of Worcestershire sauce to the meatball mixture.
- ✓Serve hot with fluffy white rice, a dollop of plain yogurt, and a side of sambals or a fresh green salad.
- ✓The sweet and spicy notes are characteristic of Cape Malay cuisine. Adjust curry powder and chutney to your preferred heat and sweetness level.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a splash of cream or coconut milk to the sauce in the last 5 minutes of simmering for a creamier texture.
- Incorporate finely chopped raisins or sultanas into the meatball mixture for extra sweetness.
- For a baked version, arrange meatballs in a baking dish, pour sauce over them, and bake at 180°C (350°F) for 25-30 minutes until cooked through.