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Ingredients

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Step 1

  • Boerewors 800.0 g

Step 2

  • Sunflower oil 10.0 ml
  • Onion (finely chopped) 40.0 g
  • Garlic, crushed 3.0 g
  • Chillies, deseeded and finely chopped 3.0 g
  • Carrots (grated) 150.0 g
  • Knorr Tomato Pronto
    Knorr Tomato Pronto
    100.0 g
    Added to cart: Knorr Tomato Pronto
  • Knorr Aromat Original
    Knorr Aromat Original
    5.0 g
    Added to cart: Knorr Aromat Original
  • Knorrox Barbeque Spice
    Knorrox Barbeque Spice
    10.0 g
    Added to cart: Knorrox Barbeque Spice
  • Baked beans 120.0 g
  • Vegetable atchar 100.0 g
  • Boiling water 500.0 ml
  • Spaghetti 500.0 g
  • White Gouda Cheese, grated 110.0 g
  • Basil 5.0 g

Preparation

  1. Step 1

    Meatballs:
    1. Preheat the oven to 200 °C and grease half insert.
    2. Slice off the end of boerewors and squeeze out meat and using your hands shape into meatballs. Place meatballs in the greased insert and bake for 15-20 min, until just golden.
  2. Step 2

    Chakalaka:
    1. Heat oil in a pot, add onions and sauté until soft and translucent.
    2. Add garlic, chilli, carrots and cook for 3 min.
    3. Add Knorr Tomato Pronto, Knorr Aromat, Knorrox Barbeque Spice and simmer for 5 min.
    4. Add baked beans and vegetable atchar and cook for 3 min.
    5. Push dry spaghetti underneath the meatballs, pour over the chakalaka and boiling water and cover with foil.
    6. Return to the oven and bake for 30 min, or until the spaghetti is just cooked and the liquid has evaporated.
    7. Remove from the oven and turn the oven to grill on the highest setting.
    8. Remove the foil and mix the spaghetti, sauce and meatballs.
    9. Sprinkle over the grated cheese and grill in the oven until the cheese is golden and bubbly.
    10. Sprinkle over fresh basil leaves, serve alongside a green salad.
  3. Chefs Tip

    To reduce costs you can omit cheese and basil or use dry basil. You can even use dry beans instead of canned beans.