“A delicious meatballs and creole sauce recipe. This is a typical luch recipe from Aruba, Bonaie and Curacao. You can substitute the vinager with piccalilli and the soy sauce with ketjap asin for an enhanced flavor.”
READY IN:
1hr 30mins
SERVES:
5-6
YIELD:
18 meat balls
UNITS:
US

Ingredients Nutrition

Directions

  1. For the Meat Ball: Fry the chopped onions and the chopped green pepper in 2 TBS butter until tender. When done, let them cool for a moment then add them to the ground beef. Add also to the beef: garlic powder, salt, cumin, complete seasoning, maggi, italian seasoning then mix well. Press and drain the slices of bread (use the palm of hand) and break into pieces then add to meat together with eggs. Mix well. Shape into balls a little bit bigger that a golf ball, and fry in butter and vegetable oil.
  2. For the sauce: Fry the onions, pepper and tomato for about 3 minutes. Then add bouillon, cumin powder, complete seasoning and curry powder mix and let simmer on medium for another minute. Add the vinager, tomato paste, soy sauce and the water and let simmer until the sauce begins to thicken then add the meatballs and toss.
  3. Serve with white rice and fried plantains. Enjoy -- .

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