Vermicelli & Meatballs

Name: Vermicelli & Meatballs
Total time: 6300 s
Yield: 5 servings
Cuisine: Kenyan
Ingredients: 1 kg pack of Vermicelli; 2 Tbsps vegetable oil/olive oil; 1 tsp salt; 500 gms mince meat (preferably minced twice); 4 Tbsps ginger and garlic paste; 4 large onions, finely diced; 4 large tomatoes; 1 large eggplant; 1 tbsp cayenne pepper powder, 1 tbsp of black pepper; 2 Tbsps tomato paste

Sere Bites @cook_21286636

Nairobi

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Sere Bites @cook_21286636

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Ingredients

1hr 45mins

5 servings

1 kgpack of Vermicelli
2 Tbspsvegetable oil/olive oil
1 tspsalt
Meatballs and Sauce
500 gmsmince meat (preferably minced twice)
4 Tbspsginger and garlic paste
4large onions, finely diced
4large tomatoes
1large eggplant
1 tbspcayenne pepper powder, 1 tbsp of black pepper
2 Tbspstomato paste

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Steps

1hr 45mins

1

In a bowl, mix half of the diced onions,meat, 2 Tbsps of the ginger and garlic paste, salt and black pepper to taste. Mix well
2

Make balls to your desired size and fry in a pan until brown.
3

Reduce the oil in the pan to the size of 2Tbsps. Fry the onions in medium heat until light brown. You can either blend the tomatoes and eggplant or dice them and add them into the pan. Stir and cover for 5mins
4

Add a cup of warm water and the remaining ingredients, stir and cover for another 5mins. Add the meatballs and 2 cups of warm water. Let it cook for 15mins
5

In a pot, boil warm water, add two Tbsps of oil and a pinch of salt to taste. Break the vermicelli into half and add to the boiling water. Cook until done. Serve while hot