Nederburg Baronne is a wine enjoyed by a lot of people from various backgrounds.  I can’t tell you how many times I’ve heard someone say “Baronne is my favourite wine”.  Because of that I wanted a recipe that is cross-cultural and appeals to all South Africans.


Last year I worked on a boerewors project and got to taste a lot of it.  When it came to pairing Nederburg wines with recipes,  an idea to work on a recipe with boerewors just came naturally.  The recipe is inspired by meatballs but when I made them using boerewors I didn’t want to take away the characteristic taste by adding other ingredients to the balls.   Breadcrumbs were enough to just hold them together.  Basil adds an interesting flavour to the recipe without deflecting from the taste of boerewors.


The best thing about the recipe is that it can be served with mashed potatoes, pasta or even pap.  Go ahead and pour yourself a glass of this classic red, Nederburg Baronne 2013, to go with your meal.  Spoil your guests!


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Boerewors balls with tomato and basil sauce, paired with Nederburg Baronne 2013

Serves: 4



+/- 450g boerewors, removed from casing

45ml (3 Tbsp) fine breadcrumbs

15ml (1 Tbsp) canola or olive oil

3 spring onions, chopped

2 garlic cloves, chopped

½ red, yellow or green pepper, chopped

1 red chilli, seeds removed and chopped

3 tomatoes, peeled and diced

45ml (3 Tbsp) tomato paste

30ml (2 Tbsp) sweet and sour sauce

15ml (1 Tbsp) chutney

15ml (1 Tbsp) red wine vinegar

30ml (2 Tbsp) sour cream

1 chicken stock cube, crumbled

Handful fresh basil, chopped

2.5ml (½ tsp) dried mixed herbs

400ml (1 can) red kidney beans, drained

Salt and pepper, to taste



  1. Preheat the oven to 180°C.
  2. In a bowl, combine the boerewors and breadcrumbs. Form balls and place them on a greased baking tray.
  3. Bake for 10 to 12 minutes. Remove from the oven and set aside.
  4. In a medium sized saucepan, heat the oil on the stove and sauté the onion, garlic, pepper and chilli for approximately 2 minutes.
  5. Add the tomatoes, tomato paste, sweet and sour sauce, chutney, red wine vinegar and sour cream.
  6. Stir and cook for another 2 minutes.
  7. Add the stock cube, fresh basil, dried herbs and beans. Add water if necessary. Stir and cook for 2 minutes.
  8. Gently add the boerewors balls and adjust the seasoning according to your preference.
  9. Remove from the heat and serve on a bed of mashed potatoes, pap or spaghetti.
  10. Enjoy with Nederburg Baronne.


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4 Response Comments

  • Zirkie  March 9, 2015 at 12:35 pm

    What a delicious recipe, Thuli! I also love Nederburg Baronne.

    • Thuli  March 9, 2015 at 11:14 pm

      Thanks Zirkie! Hope you get to try it soon! Xx

  • Flee  March 10, 2015 at 7:41 am

    Oh Thuli… This sounds awesome, just a shame I don’t have any Championship Boerie Left LOL… will need to grab more.
    The man would lurve this, and I will have the wine :-). Thanks

    • Thuli  March 10, 2015 at 7:58 am

      Hi Flee, 🙂

      Your comment made me laugh! It doesn’t have to be a particular brand of boerewors. I tested the recipe on several brands and it came out exceptionally well. Grab some Baronne while you’re at it and let me know how it turns out! Enjoy!



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