Boerewors meatballs with pap and sauce (Annalie Snyman)

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This is for all those expats (like me) who can't buy a boerie when the craving hits!
The sauce is my Ouma's recipe.

Preparation time:
Cooking time:

Difficulty: Easy - for beginners


The meatballs:
500g minced beef (lean is best)
300g minced pork (be nice & buy free range)
15 ml whole coriander seeds - heat in a dry saucepan until slightly scorched, then crush fine in mortar & pestle)
9ml salt
30ml malt vinegar
freshly ground black pepper
pinch of ground cloves
freshly grated nutmeg
1.5ml ground allspice
2.5ml mixed herbs

1 medium onion, chopped
2.5 ml ground coriander seeds
1 x 400g tin of good quality chopped tomato
2.5 ml sugar
pinch allspice
salt and freshly ground black pepper to taste
chopped fresh parsley (optional)


The meatballs:
Mix all ingredients well and stand for a while for the flavours to develop (24hrs in fridge, if possible). Roll into sausage shapes or meat balls and fry in a little oil until almost cooked.  Keep warm. (don't wash the pan)

Fry the onion in the same pan as the meatballs, adding a little oil if necessary.  When the onion starts to get a glassy appearance, add the coriander and stir until fragrant.  Add the tomato, allspice and sugar and simmer until the onion is soft.

Add the meatballs and heat until the meatballs are just cooked.  Remove from the stove, add salt and pepper to taste and serve on pap with parsley sprinkled over. 

Annalie Snyman

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