Yajichurri Meatballs Sauce
Cuisine: Out of Nigeria
A delicious Nigerian spin to a classic Italian dish using Yajichurri
  • Minced Meat
  • 1 Egg
  • Breadcrumbs
  • or just buy already formed meatballs from the supermarket
  • Yajichurri
  • Salt - optional
  • Vegetable oil
  • Ata lilo - bell peppers, onions, tomatoes, ata rodo (scotch bonnet/habanero pepper)
  • Efinrin - substitute with Basil
  1. If you are starting from scratch using mincemeat, add breadcrmbs, break in one egg, add at least two tablespoons of yajichurri. Combine and use your hands to shape them into golf sized balls. may bigger, and they may not cook through.
  2. If like me, you are starting with pre-made meatballs from the supermarket, just break the meatballs down and mix in yajichurri
  3. Reform the balls. I used a meatball former, a nifty little cheap device that ensures that all your meatballs come out the same size, allowing them to cook evenly.
  4. Add a little oil to a non stick pan or cast iron pan and let it get hot. Sear the meatballs for about 15 - 30 seconds on each side, allowing them to brown, but not cook through
  5. if you let them cook for too long at the beginning, you will end up with dry meatballs which taste really gross.
  6. By now, you should have blended the ingredients for ata lilo. Blend with as little water as possible, so you don't spend forever getting the sauce to thicken. Alternatively, pass it through a sieve to save you time.
  7. Take the meatballs out of the pan, and add chopped onions to season the oil some more. Add the fresh ata lilo mix and another tablespoon of Yajichurri and some salt, if you wish or add a little beef stock
  8. Allow the pepper mix to fry until it it thickens with a little sheen of oil on top, and then re-introduce the meatballs back to the pan stir gently, lower the heat to allow the meatballs absorb the flavours in the pepper and to also cook through.
  9. Stir by shaking the pan gently, taste and re-season if necessary. If you do it right and follow the recipe, your yajichurri meatballs sauce will fill the house with an amazing aroma and it should look like this
  10. I served this with Linguine, but you can use spaghetti or any kind of pasta. Simply boil with a little salt, and drain it, but don't drain all the hot water away because you need it to make the pasta not clump together, and a little liquid helps in the quick absorption of the sauce. Once slightly drained, add it to the pan containing the sauce. If it isn't wide enough, simply get out another pan, add the pasta to it, and pour over the sauce. Using big salad spoons, incorporate the sauce with the spaghetti on very low heat, and voila, dinner is served
Recipe by Dooney's Kitchen at http://dooneyskitchen.com/yajichurri-meatballs-sauce-and-linguine/