Creole-Style Meatballs with Sweet Potato Fricassee Recipe
Creole-Style Meatballs with Sweet Potato Fricassee
Total time: 30 to 60 minutes

Prep. time: 20 minutes
Cooking time: 40 minutes

Difficulty: Easy
Chef's Note

Colombo is a spice blend that includes coriander, turmeric, cumin, mustard, cloves, fenugreek and pepper. It is available ground, as well as in paste form.

For 4 servings

- 300 g ground beef
- 100 g ground pork
- 1 onion, chopped
- 1 garlic clove, choped
- 1 bunch of parsley, chopped
- 2 Tbsp. colombo powder
- 40 g breadcrumbs
- 1 beaten egg
- Flour
- 2 Tbsp. olive oil
- Salt & pepper

For the fricassée
- 1 yellow sweet pepper
- 1 celery stalk
- 2 shallots
- 1 bay leaf
- Juice of half a lemon
- 2 tsp. golden or brown sugar
- A dash of pepper sauce, Tabasco style
- 2 Tbsp. olive oil
- Salt & pepper


  1. Combine the meats, salt and pepper, then mix in the colombo powder, half the chopped parsley, the chopped onion and garlic, bread crumbs and beaten egg.
  2. Mix well, then form into balls and roll in flour. Set aside.


  1. Cook the shallots in the oil for two minutes until soft.
  2. Add the finely chopped celery and pepper, then the cubed sweet potato. Cook for two minutes longer, then add the peeled tomatoes and sugar.


  1. Brown the meatballs in olive oil, then add them to the sweet potato fricassee. Continue cooking for 20 minutes over low heat.
  2. Correct the seasoning as needed. Finish with a squeeze of lemon juice.

Serve the Creole meatball fricassee sprinkled with the remaining parsley, accompanied by rice. 

More recipe ideas

 Photo and collaboration: CIV

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