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Bobotie Balls

Bobotie Balls 

This recipe makes a feature of the beef mince by turning them into meatballs that nestle in an egg and amasi topping.


Bobotie Balls:
360 g White bread
250 ml Milk250 ml
2 kg Beef mince
200 g Onion (finely chopped)
300 g Carrots (peeled and grated)
1 Egg 
30 g Coriander /Cilantro (finely chopped)
48 g Dried apricot (roughly chopped)
6 Eggs (beaten)
750 ml Amasi
22 g Bay leaves
Bobotie Balls:
    1. Pre-heat the oven to 180 °C.
    2. Put bread and milk in a shallow dish and allow to soften.
    3. Mix the rest of the bobotie ball ingredients and season with Knorr Aromat Naturally Tasty.
    4. Squeeze the excess milk from the bread and add to the meat mixture. Take a tablespoon of the mixture and roll into balls weighing 30 g. Place meatballs on tray and cook until browned.
    • Whisk together the topping ingredients (except for bay leaves), and pour over the meatballs. Insert bay leaves between the meatballs and bake for 20 min or until golden brown.

Chef’s Tip:
  • Ensure you use lean beef mince or the topping will separate from the meatballs. Take care not to overcook the bobotie or the custard topping will scramble.
  • Option: Lamb mince, chicken mince and ostrich mince can be used instead of beef mince.