Frikkadelle in Tomato Onion Sauce (South African Meatballs)
The Quirky Foodster Team
Ingredients
- Beef mince — 500 g (1.1 lb)
- Medium onion, finely grated — 1
- Stale white bread, soaked in milk and squeezed — 2 slices
- Large egg — 1
- Ground coriander — 1 tsp
- Ground nutmeg — 1/4 tsp
- Salt and black pepper, — to taste
- Vegetable oil — 2 tbsp
- Medium onion, sliced (for sauce) — 1
- Tinned chopped tomatoes — 400 g (14 oz)
- Beef stock — 250 ml (1 cup)
- Sugar — 1 tsp
Method
- In a large bowl, combine the mince, grated onion, soaked bread, egg, coriander, nutmeg, salt and pepper.
- Mix well and shape into 16 balls.
- Heat the oil in a large frying pan over medium heat and brown the meatballs in batches, about 3 minutes per side. Set aside.
- In the same pan, soften the sliced onion for 5 minutes, then add the chopped tomatoes, stock and sugar.
- Simmer for 5 minutes.
- Return the meatballs to the pan, cover, and simmer gently for 20 minutes, turning once, until cooked through and the sauce has thickened.
- Taste and adjust seasoning, then serve hot over rice or with crusty bread.
Introduction: Frikkadelle are spiced, baked or pan-fried meatballs with roots in Cape Dutch cooking, brought by early European settlers and adapted with local spicing over generations.
Cultural Background: Frikkadelle are spiced, baked or pan-fried meatballs with roots in Cape Dutch cooking, brought by early European settlers and adapted with local spicing over generations. They are a fixture of South African home lunches, often simmered in a light tomato and onion sauce and served with rice or bread to mop up the gravy.
Tips: The World Cookbook Project — South Africa — Full Recipes Page 6 Wetting your hands before shaping the meatballs stops the mixture from sticking. Don't skip browning the meatballs first — it builds flavour into the sauce.
Variations: Substitute lamb mince for a richer flavour, or add a pinch of curry powder to the mixture for a Cape Malay-influenced version. No authentic vegetarian version exists for this meat-based dish; a plant-based mince substitute can be used with the same spicing for a non-traditional alternative.
Storage: Refrigerate in an airtight container for up to 3 days, or freeze the cooked meatballs and sauce for up to 3 months.
Reheating: Reheat gently in a covered pan over low heat with a splash of water, or microwave until piping hot throughout.
Nutrition: Approx. 390 kcal, 28 g protein, 14 g carbohydrate, 24 g fat per serving.
FAQs:
Q: Can I bake the meatballs instead of frying?
A: Yes, bake at 200°C (400°F) for 20 minutes, then add to the simmering sauce for the final 10 minutes.
Q: What can I serve frikkadelle with besides rice?
A: Mashed potato, pap, or fresh bread all work well to soak up the tomato sauce.
- Beef mince — 500 g (1.1 lb)
- Medium onion, finely grated — 1
- Stale white bread, soaked in milk and squeezed — 2 slices
- Large egg — 1
- Ground coriander — 1 tsp
- Ground nutmeg — 1/4 tsp
- Salt and black pepper, — to taste
- Vegetable oil — 2 tbsp
- Medium onion, sliced (for sauce) — 1
- Tinned chopped tomatoes — 400 g (14 oz)
- Beef stock — 250 ml (1 cup)
- Sugar — 1 tsp
Please log in to leave a comment.