Anne’s Boerie Meatballs with Spaghetti

Anne Child sent us this typical South African homegrown recipe. We tested it and massaged the method a little. Instead of the spaghetti, mashed potatoes are a delicious accompaniment.


  • 500 g good quality thick boerewors
  • 3 T (45 ml) canola oil
  • 300 g spaghetti
  • Ina Paarman’s Pasta Spice
  • 1 T (15 ml) olive oil
  • 1 x 400 g Ina Paarman’s Tomato & Basil or Roasted Vegetable Pasta Sauce
  • ½ cup (125 ml) reserved pasta water

Cut the sausage into 5 cm pieces. Slit and peel away the skin of each, squash the meat up and roll into golf ball size meatballs.

Fry the balls in the oil in a pan or Anne uses her air fryer.

In the meantime boil the spaghetti.

Drain spaghetti reserving ½ cup (125 ml) of the pasta water and return spaghetti to the pot.

Add Pasta Spice and olive oil.

Toss the meatballs with about ⅓ of the Pasta Sauce, add the rest of the Sauce to the spaghetti and rinse out the bottle with the ½ cup (125 ml) of reserved pasta water. Add it to the spaghetti and stir through.

Delicious with a tossed salad.

Ina's Tip

We also tested the air fryer method and it worked like a charm. 180°C for 15 – 20 minutes.

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