Meatballs with Pumpkin Seeds and Tomato Sauce (Kanda)

Kanda are meatballs made by pounding toasted pumpkin seeds into a powder and combining with ground meat, onion, and garlic. They are then simmered in a tomato onion sauce. It is a great way to spread out the amount of meat needed to serve more people, plus each bite includes a bit of toasted pumpkin seed flavour. Another variation, Kanda ti Nyma, is made with okra and peanuts. These meatballs are also popular in Chad, often with the addition of sesame seeds.

Meatballs:
3 cups pumpkin seeds, shelled and lightly toasted
1½ lbs ground beef
1 medium onion, chopped
7 cloves garlic, chopped
½ cup cold water if needed

Sauce:
¼-½ cup palm or peanut oil
1 medium onion, thinly sliced
4 large tomatoes peeled, seeded, and diced
1-2 chili peppers seeds removed and minced
1½ cups water
sea salt
black pepper, freshly ground
1 small bunch parsley, stems removed and roughly chopped

To Serve:
steamed rice

Using a food processor, grind the pumpkin seeds until they become a powder. Add the meat, chopped onion, and garlic. Pulse until the mixture becomes smooth. If it does not come together, add up to ½ cup water. Transfer the mixture to the refrigerator and allow to chill 30 minutes to an hour.

In a large pot, drizzle oil over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and beginning to turn golden. Mix in the tomatoes and chilis. Cover and cook for 5 minutes. Add the 1½ cups water and bring to a boil. Reduce heat to a simmer and cover.

Remove the meat mixture from the refrigerator. Form into golf ball size meatballs.

Increase the heat of the sauce to medium high and gently add the meatballs. Cover and cook, gently stirring occasionally, for 10 minutes. Reduce heat to medium and continue to cook, stirring occasionally, for 20 minutes. Reduce heat to a simmer and cook for another 30.

Fold in the chopped parsley and serve immediately with steamed rice.

Makes 6-8 servings.