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MEATBALLS and Jollof Rice

MEATBALLS and Jollof Rice


Great quality beef can go a long way and, when making our meatball recipe, it not only retains its own delicious flavour but imparts its goodness into the heat of the sauce too, making this the perfect comfort recipe.


  • 500g minced beef
  • 100g white breadcrumbs, soaked with 250ml milk 
  • 1 large egg, beaten 
  • 1 teaspoon salt 
  • ¼ teaspoon black pepper 
  • 2 garlic cloves, minced 
  • 2 teaspoons paprika 
  • 3 tbsp parsley, chopped 
  • 3 tbsp coriander, chopped 
  • 2 spring onions, finely chopped 
  • 3tbsp vegetable oil 
  • 1 onion, diced 
  • 400g passata 
  • 1 red pepper, diced 
  • 1 tablespoon ginger 
  • 3 garlic cloves, sliced  
  • ½ scotch bonnet, finely chopped
  • 1 tbsp smoked paprika
  • 1 tablespoon bouillon powder
  • 500ml vegetable stock 
  • salt and pepper as needed 
  • 2 pouches Varofoods Jollof Rice  
  • 2 Spring Onions, finely sliced 
  • 10g coriander chopped 


  • Place all the ingredients for the meatball into a bowl and mix together thoroughly. Shape into 12 evenly sized balls and chill for 1 hour.
  • Heat oil in a large saucepan over medium heat until hot. Sauté the onions in the oil for 3-4  minutes, until softened. 
  • Add the passata, red pepper, ginger, garlic, scotch bonnet, paprika, bouillon powder, stock and simmer gently for 15 minutes, stirring occasionally. 
  • Heat the oil in a non-stick frying pan and seal the meatballs over medium heat until golden all over. 
  • Add the meatballs and bring to a boil and then let it simmer for another 15 minutes until the meatballs are cooked through. Taste and adjust the seasoning. 
  • Meanwhile, heat rice as directed on the package. 
  • Serve the meatballs with rice. Garnish with finely sliced spring onion & chopped coriander.
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