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Frikadelle – South African Meatballs

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Ingredients

Adjust Servings:
1/2 tablespoon fennel seed
2 tablespoons whole coriander seeds
1 1/2 lbs lean ground beef
1 lb lean ground lamb
1 cup soft breadcrumbs
3 tablespoons low-sodium beef bouillon granules
1 medium onion, finely chopped
2 garlic cloves, minced
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground allspice
1/3 cup balsamic vinegar
1 egg, beaten
2 tablespoons vegetable oil

Nutritional information

125.9
Calories
79 g
Calories From Fat
8.8 g
Total Fat
3.3 g
Saturated Fat
41.1 mg
Cholesterol
46.1 mg
Sodium
1.9 g
Carbs
0.4 g
Dietary Fiber
0.3 g
Sugars
9.3 g
Protein
61g
Serving Size

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Frikadelle – South African Meatballs

Features:
    Cuisine:

    I've made this recipe for several parties, both with and without the onion gravy. Each time all of the attendees request the recipe, and all the meatballs are gone early in the party! I've served this recipe to several people who don't eat lamb due to the gaminess that is sometimes present, but the spices completely remove any semblance of the gaminess of the lamb, so these are universally well-received! These are a staple in our home.

    • 80 min
    • Serves 24
    • Easy

    Ingredients

    Directions

    Share

    Frikadelle – South African Meatballs – Boerewors Style, Frikadelle translated is meatballs I developed this recipe to recapture the flavours of the rustic South African sausage – boerewors means farmer’s sausage , I’ve made this recipe for several parties, both with and without the onion gravy Each time all of the attendees request the recipe, and all the meatballs are gone early in the party! I’ve served this recipe to several people who don’t eat lamb due to the gaminess that is sometimes present, but the spices completely remove any semblance of the gaminess of the lamb, so these are universally well-received! These are a staple in our home , I made this for my Brother-in-law who is from South Africa He raved about this recipe He said the flavors were ‘spot on’ and he asked his wife to make it at least once a week from now on Thanks for a great take on boerewors


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    Steps

    1
    Done

    Grind the Whole Fennel and Coriander Seeds With a Mortar and Pestle Until a Coarse Consistency. or, Place Them in a Small Ziploc Bag and Hammer With a Meat Mallet, Smooth Side.

    2
    Done

    in a Large Mixing Bowl Combine All Ingredients in the Order Given.

    3
    Done

    Mix Well So That Everything Is Evenly Distributed.

    4
    Done

    Using an Ice Cream Scoop - or a 1/3 Cup Measure - Roll Into Balls Then Press Slightly So They Resemble Chubby Hamburgers - 2" in Diameter - 3/4" Thick.

    5
    Done

    at This Stage You Can Freeze Them as You Would Hamburgers.

    6
    Done

    to Cook - Heat the Oil in a Non Stick Frypan and Brown on Both Sides.

    7
    Done

    Use the Pan Juice to Fry Up Some Sliced Onion and Make a Rich Onion Gravy.

    8
    Done

    Return the Patties to the Gravy and Cook on Low Until No Longer Pink.

    9
    Done

    Serve on Top of Creamy Garlic Mashed Potatoes.

    10
    Done

    Instead of Onion Gravy - I Sometimes Simmer Them in a Curry Sauce Made of Fried Onion, Garlic, Curry Powder (authentic Quality) - Coconut Milk and Crushed Tomatoes in Even Quantities. Serve on Basmati Rice.

    Avatar Of Spencer Clark

    Spencer Clark

    Grill master creating perfectly seared meats with mouthwatering flavors.

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