I make huge batches of these Frikkadel for the freezer once a month - I usually have about 3 pans going at a time !South African Frikkadel are really just mini meat balls. I usually make a huge batch once a month and freeze them in tubs of 10 to 12 at a time, to pull out when we need a quick meal, or a lunchbox filler, or even as a snack before dinner when we have guests. They freeze really well, and keep like this for up to 3 months.
My husband likes his served with gravy and mashed potato, and sometimes I also serve them in a tomato & onion sauce over pasta. They’re great to add to school lunchboxes and when served as a pre dinner snack, I spear them on to toothpicks and serve them with a dipping sauce on the side – something simple like a small bowl of chutney. They are definitely something that you will always find in my freezer !
South African Frikkadel (Mini Meat Balls) – taken from “The Complete South African Cookbook” by Magdaleen Van Wyk
750 gm minced Beef*
1 medium Onion, finely sliced
200 ml (4/5 cup) dry breadcrumbs**
2 Eggs
37,5 ml (3 tbsp) Butter, Margarine or Oil
125 ml Water
1 ml (1/4 tsp) ground All Spice
5 ml (1 tsp) Salt
1 ml (1/4 tsp) Pepper
Heat 12,5 ml (1 tbsp) of the butter in a frying pan & sauté the onion in it until lightly browned. Combine the mince, breadcrumbs, water, eggs, salt, pepper, All Spice & onion in a large bowl & form into medium-sized balls. Melt the remaining butter in the frying pan & brown the balls in batches, turning occasionally to brown evenly all over. Remove when cooked through.
*I sometimes use minced Pork in place of Beef for these
My husband likes his served with gravy and mashed potato, and sometimes I also serve them in a tomato & onion sauce over pasta. They’re great to add to school lunchboxes and when served as a pre dinner snack, I spear them on to toothpicks and serve them with a dipping sauce on the side – something simple like a small bowl of chutney. They are definitely something that you will always find in my freezer !
South African Frikkadel (Mini Meat Balls) – taken from “The Complete South African Cookbook” by Magdaleen Van Wyk
750 gm minced Beef*
1 medium Onion, finely sliced
200 ml (4/5 cup) dry breadcrumbs**
2 Eggs
37,5 ml (3 tbsp) Butter, Margarine or Oil
125 ml Water
1 ml (1/4 tsp) ground All Spice
5 ml (1 tsp) Salt
1 ml (1/4 tsp) Pepper
Heat 12,5 ml (1 tbsp) of the butter in a frying pan & sauté the onion in it until lightly browned. Combine the mince, breadcrumbs, water, eggs, salt, pepper, All Spice & onion in a large bowl & form into medium-sized balls. Melt the remaining butter in the frying pan & brown the balls in batches, turning occasionally to brown evenly all over. Remove when cooked through.
*I sometimes use minced Pork in place of Beef for these
**In place of the breadcrumbs, you could use a grated Granny Smith apple or bran flakes (breakfast cereal) instead
