spaghetti jollof recipe. suya meatballs

Spaghetti and Suya Meatballs


Don’t you just want to dive into this spaghetti and suya meatballs? hahaha Hello foodie fam, I feel like I have been MIA a lot. I’m so sorry for the inconsistency, your girl had to do some other things and that’s life hey. Today’s post is one of my Jamie Oliver’s kitchen speed cooking. You know by now as much as I love cooking, I don’t want to spend the entire day in the kitchen. Suya spice is now a staple in every Nigerian kitchen and if you are yet to have one in your spice rack then you are on a long thing.

Back to today’s recipe, spaghetti and meatballs is everyone’s favourite but suya meatballs and my rich tomato spaghetti is da bomb. Honestly, this recipe is so easy to put together and adaptable too. It is healthy in my opinion if eaten in moderation. The rich tomato sauce that the spaghetti was cooked in was bursting with flavours and the suya meatballs was everything too.

If you want to achieve the best spaghetti ever, cook it in boiling water, that way it cooks evenly at the same temperature. I would normally leave my meatballs to chill in the fridge for about 30 minutes or an hour but for this recipe I cooked the meatballs immediately as it is a very quick meal and nobody’s got all that time to spend in the kitchen when I have ‘making a murderer’ to catch up with Lord help with my addition to Netflix. Let’s get cooking


What you will need

1 pack of spaghetti

500g Passata substitute with 8 fresh blended tomatoes/pepper mix

1 green bell pepper, sliced into strips

I red bell pepper, sliced into strips







2tbsp tomato puree

2tbsp red wine vinegar (optional)

cayenne pepper (use according to preference)

1 onion, chopped

Suya spice

1 egg


1Csp vegetable oil



Bring your water to a rolling boil. Once boiled, add spaghetti, little salt to taste and cook for about 8-10 minutes. (Cook till aldente) Decant the water and set aside. Whilst you are waiting for the spaghetti to cook, get on with making the meatballs


Add the mince into a bowl add 2tbsp of suya spice, paprika, salt, seasoning cube and mix together thoroughly till all is combined. Take some portion of the mince at a time and roll into balls. You should get at least 12 balls from the mince

Place a pan large enough to cook the spaghetti on a medium heat, add 2tbsp of vegetable oil add the meat balls one at a time carefully to the hot oil and cook for about 2 minutes each on all sides till the meatballs are browned then set aside


In the same pan that you used in frying the meatballs add another 2tbsp of vegetable oil, chopped onions and peppers and sweat for about 3 minutes. Add the passata, tomato puree, cayenne pepper, ginger, garlic basil and parsley and mix together till well combined. After about 5 minutes, add the meatballs and Continue to cook for another 10-15 minutes or till oil start floating on top of the sauce. check for salt and seasoning and adjust accordingly. Stir the vinegar into the sauce and cook for another 5 minutes. Add the drained spaghetti to the tomato sauce and stir to combine. Cook for another 5 minutes, take it off the heat and serve immediately. Enjoy with love.




You see it is very easy to make, don’t forget to tag us your food photo is you recreate this recipe. x




  1. I love anything suya so I will making this soon. Nice recipe

  2. This is so right up my street and pocket friendly too.

  3. Looks yummy! I just made jollof spaghetti on Sunday and it looks very similar :-). Had most of the same ingredients you used.

  4. please what did you use the egg for?


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