FRIKKADELS
Otherwise known as Dutch Forcemeat Balls. This is my family's favourite dish, so I thought I would share it with you all. Serve with steamy hot rice and salad. We like to use Sweet Chilli Sauce as a dip, but I'm sure any Asian style sauce will do just as well. Don't leave the cloves out - it's important to the flavour of the meatballs. The original recipe came from Charmaine Solomon's - The Complete Asian Cookbook, but I have modified it a little.
Provided by t160rider
Categories Meat
Time 35m
Yield 32 meatballs, 6 serving(s)
Number Of Ingredients 14
Steps:
- Place the first 11 ingredients in a large bowl and mix well.
- Shape into small balls about 2.5cm (1 inch) in diameter.
- Dip in beaten eggs, then coat in dry breadcrumbs.
- Deep fry in hot oil under golden brown.
- Drain on absorbent paper before serving.
- Should make 30 + meatballs, so easily serves 6.
Nutrition Facts : Calories 541.3, Fat 35.3, SaturatedFat 13.6, Cholesterol 219.1, Sodium 1456.5, Carbohydrate 17.3, Fiber 1.4, Sugar 2.8, Protein 36.2
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.
Provided by Emjay99
Categories Lamb/Sheep
Time 1h
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- 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.
- In a large mixing bowl combine all ingredients in the order given.
- Mix well so that everything is evenly distributed.
- 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.
- At this stage you can freeze them as you would hamburgers.
- To cook - heat the oil in a non stick frypan and brown on both sides.
- Use the pan juice to fry up some sliced onion and make a rich onion gravy.
- Return the patties to the gravy and cook on low until no longer pink.
- Serve on top of creamy garlic mashed potatoes.
- 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.
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