Suya Meatballs in Fire-Roasted Pepper Stew
Deeply browned suya-spiced beef meatballs simmered in a smoky fire-roasted pepper stew.
A note on measurements
These measurements are guides, not rules. Memory Foods are seasoned by feel, taste, and repetition. Start here, adjust as you cook, and trust your palate. The final balance should feel right to you.
What You'll Need
The Meatballs
2 lb 80/20 ground beef
½ cup plain panko breadcrumbs
⅓ cup whole milk
1 large egg
⅓ cup finely grated yellow onion
1 tbsp garlic, minced
1 tbsp ginger, minced
2 tbsp green onion, thinly sliced
2½ tbsp suya seasoning
1 tbsp Worcestershire sauce
1 tbsp tomato paste
½ tsp smoked paprika
½ tsp black pepper
½ habanero, minced
Vegetable oil, for browning
Salt, to taste
The Pepper Stew
2 large red bell peppers
3 Roma tomatoes
1 large yellow onion
1½ habaneros
1 tbsp vegetable oil, for roasting
¼ cup vegetable oil
3 tbsp tomato paste
1 tbsp garlic, minced
1 tbsp ginger, minced
1 tsp smoked paprika
1 tsp curry powder
½ tsp ground thyme
½ tsp black pepper
½ tsp ground coriander (optional)
1 tsp brown sugar
1 tbsp Worcestershire sauce
½ cup beef stock, plus more if needed
1 tbsp fresh lime juice
1 tbsp unsalted butter
Salt, to taste
To Finish
2 shallots
Green onions, thinly sliced
Pinch of suya seasoning
Method
1. Roast the vegetables
Heat the broiler to high.
Arrange the bell peppers, tomatoes, onion, and habaneros on a lightly oiled sheet pan. Broil until the peppers blister, the tomatoes soften, and the onions develop deep caramelized edges.
Allow the vegetables to cool slightly, then blend until mostly smooth.
2. Build the stew
Heat the vegetable oil over medium heat.
Cook the tomato paste until it deepens in color, then stir in the garlic, ginger, smoked paprika, curry powder, thyme, black pepper, and coriander, if using.
Pour in the blended vegetables, Worcestershire sauce, brown sugar, and beef stock.
Simmer uncovered for 25 to 35 minutes, stirring occasionally, until the stew is rich, glossy, and thick enough to coat a spoon.
3. Prepare the meatballs
Combine the panko and milk. Let sit for 5 minutes until softened.
Add the egg, grated onion, garlic, ginger, green onion, suya seasoning, Worcestershire sauce, tomato paste, smoked paprika, black pepper, and habanero.
Mix well before gently folding in the beef.
Cook a small test patty and adjust the seasoning before shaping the remaining mixture.
4. Brown the meatballs
Shape into 18 to 20 meatballs.
Brown them in batches over medium-high heat until deeply browned on several sides.
Transfer to a plate. They will finish cooking in the stew.
5. Finish in the stew
Bring the pepper stew to a gentle simmer.
Nestle the meatballs into the sauce, cover, and cook over low heat for 10 to 12 minutes, or until cooked through.
Stir in the lime juice and butter. Taste and adjust with additional salt, lime, or suya seasoning as needed.
6. Char the shallots
Cut the shallots into wedges.
Sear them in a hot skillet until deeply caramelized while still holding their shape.
7. Serve
Spoon the pepper stew into a shallow bowl.
Arrange the meatballs over the sauce.
Tuck the charred shallots between the meatballs and finish with sliced green onions and a light dusting of suya seasoning.
Serve warm with steamed rice or warm crusty bread.