Last updated on May 9th, 2018 at 11:37 am
Lovely traditional South African recipe for Frikkadelle (Meatballs), served in a warming tomato and wine sauce.
500 gram minced meat
1/2 large onion, grated
3 tablespoons dry oats
1 tablespoon (15 ml) tomato puree
1 teaspoon (5 ml) Worcester sauce
2 tablespoons (30 ml) chutney
1 clove of garlic (or more, according to taste)
Dash of ground nutmeg
1 teaspoon (5 ml) salt
Dash of blackpepper
Fresh parsley, chopped
1 ml dried coriander or allspice
For the sauce:
1 tin (410 gram) of chopped tomatoes (or less if you prefer)
1/2 large onion, chopped
1/2 red pepper, cut into strips
50 ml red wine
1 garlic clove (or more, according to taste)
1 teaspoon (5 ml) sugar)
If available, fresh herbs such oregano or margoram, chopped
Combine the ingredients for the frikkadelle and form into 12 balls. Be gentle and do not over-handle or squash the meat. Put to one side and start with the sauce:
Fry chopped onion until it starts to become soft.
Add red pepper strips.
Add a little oil and brown the meat balls on both sides.
Turn down the heat slightly and add the rest of the sauce ingredients.
Cover the saucepan and let it simmer gently for about 15 minutes, until cooked.
Garnish with chopped parsley.
Serve frikadelle warm as a main course, with rice or mash.
This recipe and photo is from the Rainbow Cooking website, where you will find a collection of mostly South African recipes, both traditional and modern.