Frikkadelle are South African meat balls. They can be as simple or grand as the occasion demands, and this recipe is definitely on the lavish side (but easy to make): the combination of perfectly flavoured frikadelle, served in a heart-warming tomato, onion and wine sauce, will tame the coldest and wettest of winter nights.
12 medium-sized meat balls.
- 500 gram minced meat
- ½ 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 egg
- 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
- 1 tin (410 gram) of chopped tomatoes (or less if you prefer)
- ½ large onion, chopped
- ½ red capsicum (bell pepper), cut into strips
- 50 ml red wine (optional)
- 1 garlic clove (or more, according to taste)
- 1 teaspoon (5 ml) sugar
- If available, fresh herbs such oregano or marjoram, chopped
- Combine the ingredients for the meat balls 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 capsicum strips.
- Ad 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 warm as a main course, with rice or mash.