Saralawa - Romanian Style Spiced Meatballs with Tomato Sauce

Ingredients

In the original Chadian version, Saralawa is typically made with ground beef or lamb, mixed with onions, garlic, and various spices. The Romanian adaptation adds a unique twist by incorporating a wider range of spices, such as paprika, thyme, and parsley, which are commonly used in Romanian cuisine. Additionally, the tomato sauce in the Romanian version is thicker and more robust, with the addition of herbs like basil and oregano. We alse have the original recipe for Saralawa, so you can check it out.

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1/2 cup breadcrumbs 1/2 cup breadcrumbs
• 1/4 cup milk 1/4 cup milk
• 1 egg 1 egg
• Salt and pepper to taste Salt and pepper to taste
• For the tomato sauce: For the tomato sauce:
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 15g, 4g
• Protein: 28g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground beef, chopped onion, minced garlic, paprika, thyme, parsley, breadcrumbs, milk, egg, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about the size of a golf ball.
3. 3.
   Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
4. 4.
   Add the canned diced tomatoes, tomato paste, dried basil, dried oregano, salt, and pepper to the skillet. Stir well to combine.
5. 5.
   Gently place the meatballs into the tomato sauce, ensuring they are evenly distributed. Cover the skillet and simmer for 20-25 minutes, or until the meatballs are cooked through.
6. 6.
   Serve the Saralawa hot, garnished with fresh parsley. It pairs perfectly with rice or crusty bread.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option. If you prefer a richer flavor, opt for ground beef with a slightly higher fat content.
• Paprika — Use sweet paprika for a milder flavor or smoked paprika for a smoky twist.
• Fresh parsley — If fresh parsley is not available, you can substitute it with dried parsley, but use half the amount.

Tips & Tricks

• For extra tenderness, soak the breadcrumbs in milk before adding them to the meatball mixture.
• If you prefer a spicier kick, add a pinch of chili flakes to the meatball mixture.
• To save time, you can use pre-made tomato sauce instead of making it from scratch.
• Serve the Saralawa with a dollop of sour cream for added creaminess.
• Leftover Saralawa makes a delicious filling for sandwiches or wraps.

Serving advice

Serve the Saralawa hot, either as a main dish accompanied by rice or crusty bread, or as an appetizer with toothpicks for a party.

Presentation advice

Arrange the Saralawa meatballs in a shallow serving dish, spooning the tomato sauce over them. Garnish with fresh parsley for a pop of color.