Meatballs have always been a recipe that have eluded me. For some odd reason, every time I try and make them, they always end up way too dry or bland. So I have been hard at work trying to come up with a great meatball recipe.
And knowing me, I need to add a Ghanaian touch to my recipes so I made them with black eye peas. Together with some tomato sauce and white rice or with some plantains, it a recreation of red red in a different form. If you are curious to see what the traditional red red is click here.
You can mix it in tomato sauces, try some of the ones available on my blog: Vegetable Tomato Sauce or one my One Pot Pasta or eat as a snack. I also paired it with my jollof quinoa, which will be available soon.
- Prep Time: ~ 5 mins
- Cook Time: ~25 mins
- Servings: Makes 8-9 meatballs
- Nutrition Per 2 Meatballs (if making 8): 74 cals, 13.8g carbs, 0.5g fat, 4g protein
- 1 cup black eye peas cooked well. You can soak the beans overnight and cook in water till soft. After cooking let it cool down
- 1/4 onion diced finely
- 1/2 tsp each garlic powder, onion powder, cumin
- 1/4 tsp clove powder
- 2 tbsp of flour. I used brown rice flour but spelt, all-purpose, or chickpea could work
- 1 tsp of water
- 2 tsp of parsley roughly chopped
- salt to taste
- Preheat the oven to 375F
- In a bowl add the black eye peas and mash till about 75% is mashed, ou still want some means to be whole for some texture.
- Add in the rest of the ingredients and mix well. The mixture should not be too wet. Taste the mixture to ensure there is enough salt. I made mine salt free but feel free to add as much as you see fit
- Form into meatball. I used 2 tbsp to portion out each meatballs and this makes 8-9 meatballs
- Bake on parchment paper for 15 minutes on one side, after flip the meatballs and bake for another 10 minutes
- Then it is ready!!
If you want to save this recipe for later, make sure to pin it!