Ethiopian-Style Berbere Meatballs & Silky Mash
Dive into a world of bold flavors with this week's special featuring aromatic Ethiopian spices and tender meatballs. The smoky heat of the Berbere sauce perfectly complements the creamy sweet potato base for a sophisticated yet comforting meal.
Ingredients
- Ground Beef or Lamb600 g
- Berbere Spice Blend3 tbsp
- Red Onion, finely diced1 stk
- Garlic, minced3 cloves
- Fresh Ginger, grated1 tbsp
- Tomato Paste2 tbsp
- Beef Stock300 ml
- Sweet Potatoes, peeled and cubed800 g
- Unsalted Butter2 tbsp
- Greek Yogurt4 tbsp
- Fresh Cilantro1 handful
Instructions
Place sweet potato cubes in a pot of salted water and boil for 15 minutes until very soft. Drain well.
In a bowl, mix the ground meat with 1 tablespoon of Berbere spice and a pinch of salt. Roll into 16 even-sized meatballs.
Heat oil in a large skillet over medium-high heat. Brown the meatballs on all sides until golden. Remove from the pan and set aside.
In the same skillet, sauté the onion until soft. Add garlic, ginger, tomato paste, and the remaining Berbere spice. Cook for 2 minutes before pouring in the beef stock.
Return the meatballs to the skillet. Simmer for 10-12 minutes until the sauce has thickened and the meatballs are cooked through.
Mash the sweet potatoes with butter and a splash of stock or milk until silky smooth. Serve the meatballs and sauce over the mash, topped with a dollop of yogurt and fresh cilantro.
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