About the Recipe
These traditional Afrikaner meatballs are so 'lekker'. They are SUPER easy to make! Served warm or cold, they are delicious with whatever you serve them with.
500g beef mince
1 thick slice bread
1/2 cup milk
1 extra-large egg
1 medium-sized onion, finely chopped
1 tsp mixed herbs
1 tsp ground coriander or nutmeg
1 tbsp chopped parsley
1-2 tsp salt
1/2 tsp freshly ground pepper
Fine dried breadcrumbs
Sunflower oil for frying
1/2 cup boiling water
Soak the bread in the milk and mash it, then mix well with all the other ingredients except the breadcrumbs, oil and water. When well mixed, leave to stand for at least 30 minutes to soak up the flavours.
Remove small quantities of the mixture and roll into 6cm balls. Roll these balls in breadcrumbs, shake off the surplus and place the coated meatballs on a tray. Flatten each meatball slightly with the palm of your hand to create a burger patty shape. Meanwhile, heat a little oil in a pan and lift the balls into the saucepan with a spatula. The frikkadels must not be deep-fried - there should just be sufficient oil to sear their bases. Turn them over and brown both sides. Lower the heat and continue cooking for about 10 minutes, or until cooked through.
Note: Can be served with mashed potatoes or rice and green vegetables. Or why not enjoy the frikkadels with some French Dijon mustard?