Thiou meatballs

Name: Thiou meatballs
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Sénégal
Ingredients: 500 g fresh ground beef; 30 g plain breadcrumbs; 50 ml pasteurized milk; 200 g onion: 50 g grated in balls, 150 g sliced in sauce; 2 crushed garlic cloves; 10 g washed chopped parsley; 300 g crushed tomatoes; 30 g tomato paste; 250 g carrots in 1 cm rounds; 150 g red pepper strips; 25 ml neutral oil; 500 ml potable water initially; 1 bay leaf; 10 ml food-grade vinegar; ½ teaspoon salt and pepper, divided

🍲 Beef meatballs simmered with tomato, carrots and red pepper.

Ingredients

500 g fresh ground beef
30 g plain breadcrumbs
50 ml pasteurized milk
200 g onion: 50 g grated in balls, 150 g sliced in sauce
2 crushed garlic cloves
10 g washed chopped parsley
300 g crushed tomatoes
30 g tomato paste
250 g carrots in 1 cm rounds
150 g red pepper strips
25 ml neutral oil
500 ml potable water initially
1 bay leaf
10 ml food-grade vinegar
½ teaspoon salt and pepper, divided

Preparation

Soak crumbs in milk. Mix with beef, 50 g grated onion, half the garlic, parsley and some seasoning. Shape 16 equal balls and keep cold.

Heat oil and brown balls in batches about 6 minutes. Set aside on a raw-food plate: centers are not yet cooked.

Soften remaining 150 g onion in the same pan 6 minutes. Add remaining garlic, paste and tomatoes; stir 3 minutes.

Add 500 ml water, carrots and bay. Simmer partly covered 10 minutes.

Add pepper, balls and their juices. Simmer gently about 15 minutes until vegetables tender and largest centers 71°C; extend if needed.

Add vinegar, taste and adjust. Reduce briefly uncovered or add hot water if sticking.

Remove bay and serve four balls per person with sauce and vegetables. Optional rice or bread is separate.