Tomato Frikkadelle Meatballs Food

FRIKKADELLE - MEATBALLS IN TOMATO SAUCE

Steps:

• MEATBALLS: Heat some of the olive oil & fry the onion and garlic until soft and transparent. Mix it with the minced beef. Followed by the eggs, parsley, Worcestershire sauce, salt and pepper. Mix well and divide into even portions. Roll meatballs with your hands - wet your hands slightly to roll them easier. Heat the rest of the olive oil & fry meatballs over mild heat until golden brown. Put into a separate dish. SAUCE: Fry garlic in heated olive oil in a big pan, until soft and transparent. Add tin of tomatoes and tomato puree and let it simmer until the sauce thickens. Add sugar, parsley, salt and pepper. Put meatballs into the sauce and heat over mild heat until well flavored. Garnish with fresh parsley and serve with creamy mashed potatoes or rice. IN AFRIKAANS: Resep van die week: Riaan Cruywagen se frikkadelle in tamatiesous Deur Huisgenoot Dinsdag 20 Oktober 2009 Riaan smag na sy ouma se frikkadelle in tamatiesous. Ons het hierdie weergawe spesiaal vir hom gemaak. Genoeg vir 4-6 mense; Bereiding: 30 min; Gaarmaaktyd: sowat 30 min Frikkadelle 30 ml olyfolie; 1 ui, fyn gekap; 1 knoffelhuisie, gekap; 600 g maalvleis; 2 eiers, geklits; 30 ml (2 e) pietersielie, fyn gekap; worcestersous na smaak; sout en vars gemaalde swartpeper Tamatiesous 2 knoffelhuisies, gekneus; 30 ml (2 e) olyfolie; 1 blik (410 g) gekapte tamaties; 15 ml (1 e) tamatiepuree; 5 ml (1 t) suiker; 30 ml (2 e) gekapte pietersielie; sout en vars gemaalde swartpeper; vars pietersielie vir garnering Frikkadelle: Verhit 'n bietjie olyfolie en braai die ui en knoffel tot sag en deurskynend. Voeg by die maalvleis, gevolg deur die eiers, pietersielie, worcestersous, sout en peper. Meng goed en deel in ewe groot porsies. Rol die frikkadelle met jou hande (maak jou hande klam, dan rol dit makliker). Verhit die res van die olie en braai die frikkadelle oor matige hitte tot goudbruin. Skep uit. Sous: Braai die knoffel in verhitte olyfolie in 'n groot pan tot sag en deurskynend. Voeg tamatie en tamatiepuree by en laat prut tot sous verdik. Voeg die suiker, pietersielie, sout en peper by. Skep frikkadelle in die sous en verhit oor matige hitte tot geurig. Garneer met vars pietersielie en sit voor saam met romerige kapokaartappels of rys.

TOMATO FRIKKADELLE (MEATBALLS)

Steps:

• Preheat oven to 180C.
• Peel tomatoes and onions and chop roughly.
• Braise in oil until soft.
• Mix half tomato and onion mix with mince and oatmeal.
• Add milk, vinegar, Worcestershire sauce, salt and pepper and mix well.
• Shape 14 large frikkadelle from the mixture and place them close together in a shallow ovenproof dish.
• Mix the water and soup powder and pour this over the frikkadelle.
• Cover and bake for 1 hour.
• Spoon the remaining onion and tomato mixture over the frikkadelle and continue baking until nicely browned on the top.

MEATBALLS WITH TOMATO SAUCE

Steps:

• For the meatballs: In a mixing bowl, add the ground beef, ricotta cheese, egg, sun-dried tomatoes, Parmigiano cheese, salt, and pepper. Mix well until the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls and then pat them down so they will evenly cook.
• For the tomato sauce: In a large pot, heat the extra-virgin olive oil and cook the onions until translucent. Add the tomato puree and bring to a boil. Add the salt, and pepper, to taste and lower the heat to medium. Add the uncooked meatballs to the pot and let cook on medium heat for 30 minutes.

FRIKADELLE - SOUTH AFRICAN MEATBALLS - BOEREWORS STYLE

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.

MEATBALL FRITTATA WITH MOZZARELLA AND TOMATOES

Steps:

• Preheat the oven to 425°F.
• In a large ovenproof and preferably nonstick skillet, heat 1/2 tablespoon of the olive oil over medium-high heat. Add the garlic and cook for 30 seconds, then add the tomatoes and a pinch of salt. Cook, stirring once or twice, until the tomato juices are viscous and glossy, about 2 minutes. Pour the tomatoes onto a plate, and use a silicone spatula to scrape any sticky tomato juices onto the plate as well.
• Whisk the eggs until well blended, then mix in the Parmigiano and basil. Season with salt and pepper. (Start with 3/4 teaspoon salt: you can cook up a spoonful of the mix to check the seasoning.)
• Heat the remaining 1/2 tablespoon of olive oil in the skillet over medium-high heat. Place the meatballs in the pan, cut sides down if they have been halved. Evenly sprinkle in the tomatoes. Pour in the egg mixture, using a fork to evenly redistribute tomatoes or basil if necessary. Sprinkle the mozzarella evenly across the pan. Cook until the edges of the frittata start to set, then use a silicone spatula to pull the cooked egg away from the sides of the pan a bit, letting the raw egg flow behind it. Repeat a few times and cook until the eggs are almost set in the perimeter of the pan, about 5 minutes.
• Place the pan in the oven and bake until the eggs are just set in the center and the frittata and the top is dappled with toasty brown patches, about 5 minutes. Turn on the broiler and broil for 1 minute to help set the top and to foster bubbly, toasted cheese bites.
• Remove the pan from the oven. The frittata is easiest to remove from the pan after resting 5 minutes. Slide the spatula underneath to loosen, then top with a large plate or pizza pan over the pan and invert the frittata onto it. Flip the frittata one more time onto a serving plate or cutting board so it is right side up. Serve with a green salad.

MEATBALLS WITH FRESH TOMATO SAUCE

Steps:

• Make the sauce: Combine tomatoes, garlic, oil, 1 teaspoon salt, and the red-pepper flakes. Let stand for 30 minutes.
• Make the meatballs: Combine meats, garlic, breadcrumbs, cheese, parsley, eggs, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper in a bowl; mix together using 2 forks until just combined. Roll into 1-inch balls; transfer to a baking sheet.
• Heat 2 tablespoons oil in a large, heavy-bottomed skillet over medium heat. Working in batches and adding more oil as necessary, cook meatballs until browned on all sides and cooked through, 6 to 8 minutes. Add basil to tomato sauce. Serve meatballs warm, topped with sauce. Garnish with parsley.

GERMAN HAMBURGERS (FRIKADELLEN)

Steps:

• Soak Kaiser roll in a bowl of water for 10 minutes. Drain, squeezing out excess water, and crumble into a large bowl.
• Mix crumbled roll with ground beef, ground pork, onion, parsley, egg, paprika, salt, and black pepper until well blended. Shape meat into large flattened meatballs.
• Heat a large nonstick skillet over medium heat; fry meatballs until browned and no longer pink in the center, about 5 minutes per side.

FRIKADELLER (DANISH MEATBALLS)

Steps:

• Mix the veal and pork together in a bowl, and stir in the milk, onion, and egg. Mix the bread crumbs into the meat. Sprinkle in the flour, and knead well to mix. Stir in the seltzer water, season to taste with salt and pepper, and mix well. The mixture should be very moist, but not dripping.
• Chill the meat mixture for 15 to 30 minutes in the refrigerator, to make the meatballs easier to form.
• Heat the margarine in a large skillet over medium heat.
• To form meatballs, scoop up about 2 1/2 tablespoons of meat mixture with a large spoon, and form the mixture into a slightly flattened, oval meatball about the size of a small egg. Place the meatballs into the heated skillet, and fry for about 15 minutes per side, until the meatballs are well-browned and no longer pink in the center.