What the frikkadel!

When I think cheap, filling yet still lekker kos, a frikkadel is definitely one of the treats that come to mind.

The humble frikkadel is a real hero because it takes minimal effort and cheap ingredients to make.

It’s probably the only meal that needs ou brood as one of your ingredients.

So it’s only fitting that the frikkadel get its own food appreciation day.

Although National Meatball Day was celebrated yesterday (9 March), a frikkadel is so lekker it can be enjoyed any day of the week.

And with so many different ways to make it, there’s a frikkie for every day of the week.

Just about every culture on the planet has their own version of meatballs and that's proven by the array of methods used to prepare and eat them around the world.

In South Africa, the meatball is better known as a frikkadel, and is usually prepared with mince, onion, bread, eggs and spices and then deep fried or oven-baked.

One of my ouma’s favourite things to make was vis frikkadel with a side of tomato smoortjie and mashed potatoes.

It was the perfect midweek supper on nights when she wanted to make something quick, cheap and easy. The leftovers was vir die next dag se brood.

Before there was avo on toast, leftover frikkadel on toast was my favourite after-school dite.

In the spirit of frikkadel day I chose some lekker recipes to remind you why we love the frikkadel so much.

Recipes

Mince frikkadel - Fatima Sydow

Ingredients

700 grams of ground beef mince

1 onion, peeled and finely chopped

1 tsp of salt

2 tsp of ground black pepper

2 Tbsp of fresh chopped parsley

4 slices of stale white bread soaked in milk, after soaking squeeze out the milk

1 Tbsp of finely grated garlic

½ tsp of chilli powder

1 egg

Method

In a large bowl, mix all ingredients together until well combined. Cover with cling film and set aside in the fridge for 30 minutes.

Next, take the mixture from the fridge and using your hands, shape into round balls and then flatten it slightly.

Shallow fry the frikkadel in a large frying pan on a medium to high heat until brown on both sides.

Salwaa’s Fish Frikkadel - Cape Malay Cooking & Other Delights

Ingredients

500g hake fillets or 3 tins of tuna chunks, in brine, drained. (You may use any tin fish of choice)

2 slices of bread (preferably a couple of days old)

1 tablespoon cooking oil

1 medium onion, chopped

1/2 teaspoon garlic

1 medium tomato, chopped

1 teaspoon jeera/cumin powder

1 1/2 teaspoons leaf masala (curry powder)

1/2 teaspoon borrie/tumeric

1 tablespoon lemon juice

Salt to taste

Handful chopped parsley

1 medium egg

Cooking oil for shallow frying

Method

Boil hake in enough water to cover for 5-10 minutes. Drain well and flake.

Soak the bread in water for 10 minutes then squeeze out all the water. Meanwhile, to the oil in a saucepan add the chopped onion.

Braise until golden brown.

Add tomato, garlic and spices, cook for 5 minutes until all the spices are combined.

Combine the fish, bread, spices with the rest of the ingredients.

Shape into flat fish cakes.

Shallow fry in hot oil until brown for about 5 minutes on each side.

Serve with white rice, dhal or gesmoorde tomato.

Salwaa’s Oond Frikkadel - Cape Malay Cooking & Other Delights

Ingredients

1 kg of lean beef mince meat

1 onion finely chopped

1 tomato finely chopped

1 green pepper finely chopped ( I used mixed peppers)

4 cloves of garlic peeled and finely chopped

3 tablespoons of oil

1-2 teaspoons of salt

1 tablespoon of freshly ground pepper

1 teaspoon of chili powder

1 teaspoon of cumin powder

1 teaspoon coriander powder

1 teaspoon paprika

A handful of chopped coriander / parsley

2-3 slices of bread soaked in water and squeezed out

2 eggs

Method

Fry your onions till golden in the oil, add tomato, green pepper and garlic and fry for about 8-10 minutes. Remove and Cool a bit.

Next add all the rest of the ingredients in a bowl and add the onion mix as well, give a thorough mix through with your hands.

Line a baking sheet with foil or baking paper and shape in round balls with your hands and place neatly next to each other on the tray. Place in the fridge for 30 minutes.

Next remove from the fridge, drizzle with a little oil and bake in a preheated oven at 220 C until deliciously brown in colour, about 40 minutes.

Enjoy

Braised Meatballs - Colleen Heugh

Ingredients

1kg steak mince

2 large onions chopped

2 bay leaves

2 stick cinnamons

4 potatoes cut into halves

1 teaspoon crushed garlic

Salt & pepper to taste

2 teaspoons potjiekos spice

Method

Make mince like you would for frikkadels and make into balls (not flat like frikkies, make round like balls) and shallow fry, keep aside.

In a large pot add some oil and braise your chopped onions and your stick cinnamons and bay leaves until lekker brown.

Add crushed garlic and add potatoes

Add potjiekos spice and a little salt and pepper (taste to your satisfaction).

Then add water and cook until potatoes are almost done, add your meatballs on top of the potatoes and sauce, simmer on lowest heat for 5 minutes.

Done.

Beef Meatballs In Creamy Tomato Sauce - Rhodes Quality

Ingredients

1 kg Beef mince

1 Garlic clove, crushed

125 ml (½ cup) Onion, finely chopped or grated

15 ml (1 Tbsp.) Dry oregano

125 ml (½ cup) Dry breadcrumbs

1 Egg

Salt and freshly cracked black pepper

Oil for frying

1 x 410 g can Rhodes Quality Tomato and Onion mix

1 x 200 ml can Coconut milk

65 ml (¼ cup) Chopped basil leaves

To serve: Grated parmesan cheese, cooked pasta.

Method

1. Place the beef mince, garlic, onion and dried oregano into a bowl.

2. Add the breadcrumbs and egg and mix well.

3. Season with salt and pepper and mix thoroughly.

4. Divide the mixture evenly into 24 pieces and roll into balls.

5. Heat the Rhodes Quality Tomato and Onion Mix in a non-stick frying pan.

6. Add the coconut milk and bring the sauce back to a simmer.

7. Add the meatballs to the sauce and simmer over low heat for 20 minutes or until the meatballs are cooked through.

8. Season the sauce to taste and stir in the fresh basil.

9. Sprinkle the cheese over the meatballs and serve with pasta.

Monster Meatballs

Chef Caren Marimuthu

(makes 12 slider meatballs or 36 regular sized meatballs)

"My go to meatball recipe is one I most often use for making meatball sliders, hence the name ‘monster meatballs’ because it’s a little bigger than your average sized meatball. Sliders are perfect for a family meal and can last up to 3 months in the freezer."

Ingredients

500g ground beef

250g ground pork (can be substituted for finely diced bacon)

1 medium onion, minced

3 garlic cloves, crushed

180ml breadcrumbs

5ml paprika

5ml dried oreganum

5ml fresh thyme, minced

5ml fresh rosemary, minced

10ml salt & black pepper

1 egg, beaten

15ml milk

15g parmesan cheese, grated

30g butter, cubed (cold)

20ml olive oil

Method

Prepare a baking tray by brushing it with oil or coating with baking spray.

Add ground beef and ground pork to a large bowl.

Add onion, garlic, breadcrumbs, spices and herbs to the ground meat and combine

Mix in beaten egg, milk and parmesan to bind together.

Divide mixture into 12 equal portions.

Place a single cube of butter into each portion (as the meatball cooks, the butter melts and adds moisture to the meatball).

Shape the meatball around the butter cube forming a ball.

Evenly coat each meatball in olive oil, place on a prepared baking tray and refrigerate for an hour.

To make Monster Sliders

Preheat oven to 180°C

Fry meatballs in a little oil, over medium-high heat till half done.

Once firm, gently press down using the back of a fork or spatula.

Slice 12 mini buns in half horizontally.

Place bottom halves cut side up, onto a prepared baking tray.

Place a meatball on each roll.

Top meatballs with a tomato-based pasta sauce, add a couple of fresh basil leaves and grated cheddar and mozzarella.

Place bun tops over the meatballs and bake for 10 to 15 minutes or until cheese has melted and sauce is heated through.

megan.baadjies@inl.co.za