Meatballs with Broccoli, Bacon and Beetroot Salad

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It's a bit of tongue twister, but Serondella Lodge's boerie, bacon, beetroot and broccoli feast is a treat for your taste buds during your stay at Thornybush Collection. Here's how it's done.

Boerewors Meatballs


  • 450g Boerewors sausage
  • 45ml Fine breadcrumbs
  • 15m Canola or olive oil
  • 3 Spring onions, chopped
  • 2 Garlic cloves, chopped
  • 1 or 2 Red, yellow or green peppers, chopped
  • 1 Red chilli, seeds removed and chopped
  • 1 can Peeled, chopped tomatoes
  • 1 T Tomato paste
  • 30ml Sweet and sour sauce
  • 15ml Chutney
  • 5ml Red wine vinegar
  • 30ml Sour cream
  • 1 Chicken stock cube, crumbled
  • 1 handful Fresh basil, chopped
  • 2,5ml Dried, mixed herbs
  • 400ml Red kidney beans, drained
  • Salt and pepper to taste


Preheat oven to 180 C.

Peel the skin off the boerewors.

Mix the boerewors mince with the breadcrumbs in a bowl. Form the meat mixture into balls and place them on a greased baking tray.

Bake for 10 to 12 minutes until browned and cooked through.

Set the meatballs aside.

Heat the oil in a medium sauce pan and sauté the onion, pepper, garlic and chilli for 2 minutes.

Add the tomatoes, tomato paste, sweet and sour sauce, chutney, vinegar and sour cream.

Cook, stirring for 2 minutes more.

Add the chicken stock, basil, herbs and beans.

Stir and cook for 2 minutes, adding water if needed.

Add the meatballs to the mix and season.

Serve with broccoli, bacon and beetroot salad.

Broccoli, Bacon and Beetroot Salad


  • 500g Broccoli
  • 250g Beetroot
  • 1 cup Bacon
  • 250g Mixed salad leaves
  • 1 cup Mayonnaise
  • 3 T Vinegar
  • 2 T Sugar


Cook the beetroot and broccoli until tender.

Grill or fry the bacon until crispy and then chop it.

Toss the bacon, beetroot, broccoli and mixed salad leaves together.

Combine the vinegar, sugar and mayonnaise and serve with the salad.

What is Boerewors?

Unless you live in South Africa, or you have access to a SA Expat shop, you could have a hard time finding authentic boerewors. This local staple is similar to Cumberland sausage, except for the herbs and spices used give it a unique flavour.

Here's how to make your own boerewors flavoured minced meat.

While boerewors is usually sold as beef, it's actually a combination of beef, pork and bacon in a ratio of 2:1:0.5 kilograms. To make it, you simply cut the beef and pork into cubes and allow it to stand for an hour while the blood drains. Then add the bacon plus the following spices:

  • 50 ml Ground coriander
  • 2 ml Ground Cloves
  • 2 ml Ground Nutmeg
  • 25ml Fine Salt
  • 5 ml Freshly ground Black Pepper

Add 100 ml Vinegar, mix well, and leave the mixture in the refrigerator for 2 hours. The last step is to grind the meat together using the ¼ inch blade of your mixer.

Alternatively, you could book a South African safari Thornybush Collection at Serondella, and we'll do all the work for you. Get in touch for a true taste of South Africa.


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Monday, 18 November 2019