This recipe post is sponsored by Sonia Foods Industries, makers of high quality tomato paste and other range of food products.
Making vegetable and meatball sauce is another way to give kids a healthy dose of veggies without a fight, especially for the fussy eater. Blending up all the veggies makes it easier for kids to enjoy this sauce with juicy meatballs and in a bowl of pasta, rice and even yam and potatoes. The sauce is made with mixed peppers, carrots and celery sticks, but you can freely add other vegetables available like green beans and peas. Go straight to the video here.
You can freeze the sauce and use it later with meat, fish or chicken instead of meatballs. I used a few scoops to make egg sauce with boiled ripe plantain for the kids, so it is a very versatile and nutritious sauce that comes in handy for every mum. Sonia tomato paste is one cupboard staple you won’t regret as it comes in handy if you don’t have fresh tomatoes available or you want to make your cooking faster.
For the meatballs:
- 500g minced meat
- ¼ medium onion (finely shredded)
- 1 tsp ground garlic
- 1 tsp curry powder
- 1 tsp thyme
- 1 seasoning cube
- salt to taste
For the vegetable sauce:
- 2 medium carrots
- 1½ medium onions
- ¼ or ½ red, yellow & green bell peppers
- 210g tin Sonia tomato paste
- 2-3 tsp curry powder
- 2 tsp thyme or mixed herbs
- 1 seasoning cube
- 1 celery stick (optional)
- 2 cloves garlic
- A thumb chunk of ginger
- 1- 2 tbsp ground crayfish
- 1- 2 cooking spoons vegetable oil
- salt and pepper (if using) to taste
Watch the video:
- Put the minced meat and ingredients into a bowl. Mix together and make into ball, then bake in a preheated oven (160°C) for 15-20 minutes. If you don’t have an oven, you can use my recipe here which includes egg to keep it binded well, then you have to fry it before adding to your sauce.
- Chop the onions, carrots, peppers and other vegetables into big chunks.
- Mix Sonia tomato paste with 1 tsp curry, thyme, ground crayfish and water to get a light and smooth texture.
- Add oil to a pot and once hot, fry the onions and garlic for a minute, then add the other vegetables and remaining spices.
- Allow to fry for a minute or two, then add the tomato paste, stir and allow to simmer for 2 or 3 more minutes. I don’t want my veggies to overcook.
- Remove from heat, pour into a blender and blend to a smooth sauce. If you have a hand blender, then you can blend in the pot. Save some in a food container for later use.
- Pour into a pot, add the meatballs and some more vegetable oil, then allow to simmer. Season with more ground crayfish to taste and then bring down.
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