A lovely dinner recipe for Frikkadels with a bacon twist
2 slices bread, white or brown, with crusts removed
½ cup (125 ml) fresh full cream milk
1 T (15 ml) butter or olive oil
125 g streaky bacon, diced
1 large onion, finely chopped
½ t (2.5 ml) Ina Paarman’s Green Onion Seasoning
2 cloves garlic, roughly chopped
1 x 25 g Ina Paarman’s Liquid Beef Stock
500 g beef mince
1 t (5 ml) Ina Paarman’s Meat Spice or Garlic Pepper Seasoning
2 T (30 ml) chopped parsley
2 ripe tomatoes peeled and chopped
½ t (2.5 ml) Ina Paarman’s Chilli & Garlic Seasoning
400 g Ina Paarman’s Tomato & Basil Pasta Sauce
1 T (15 ml) balsamic vinegar
¼ cup (60 ml) grated hard Italian cheese
¼ cup (60 ml) fresh breadcrumbs
Adjust oven rack to middle position, and Preheat the oven to 180°C. Pour the milk over the bread and leave to soak.
Foam the butter in a frying pan, add the diced bacon and stir-fry until the bacon is crispy. Spoon bacon out with a slotted spoon.
Add onion to the bacon fat in the pan together with Green Onion Seasoning. Sauté the onion until soft. Add garlic and sauté ± 1 minute.
Add undiluted Beef Stock, stir through, remove from heat and allow to cool.
In a mixing bowl, beat the egg lightly, add the mince and Seasoning. Mash the soaked bread with a fork and add. Add parsley and cooled onion mixture. Roll into balls, ± ¼ cup size.
To make the sauce, mix everything together and ladle into 6 individual ovenproof dishes, or one large ovenproof dish. Arrange the frikkadels in the sauce. Sprinkle a mixture of grated cheese and breadcrumbs over. Bake for 35 minutes until nicely browned. Serve with rice and a salad.
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By: Ina Paarman