The South African Frikkadel

by Kara on May 3, 2012

Frikkadels are the South African version of meatballs – only better! My grandmother used to make the best frikkadels, we used to dip them in Mrs Balls Chutney (yes, I know, the name is well, err, interesting). We borrowed this recipe from our friends at WOSA (Wines of South Africa), as we begin introducing more of the SA culinary side of life. Eat these guys warm or cold, they make the best snack ANY time of the day.

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Ingredients

2.2 pounds lean ground lamb
½ cup soft fresh breadcrumbs
½ cup finely chopped onions
2 eggs
¼ teaspoon ground nutmeg
1 teaspoon ground coriander
2 teaspoons salt
freshly ground black pepper
¼ cup vegetable oil
1 cup beef stock, fresh or canned
1 tablespoon flour
1 tablespoon cold water

Method

Patties
1. Combine the meat, breadcrumbs, onions, eggs, nutmeg, coriander, salt and a few grindings of pepper in a bowl. Knead vigorously with both hands, then beat with a spoon until the mixture is smooth and fluffy.
2. Divide the mixture into 12 equal portions and shape each one into a round, flattened patty about 3cm thick and 5cm in diameter.
3. In a heavy 25-30cm skillet, heat the oil over moderate heat until a light haze forms above it. Brown the patties in the hot oil, 5 or 6 at a time, turning them with a slotted spatula and regulating the heat so that they color richly and evenly on both sides without burning. As they brown, transfer the patties to a plate.
4. Pour off the fat remaining in the skillet and in its place add the stock. Bring to a boil over high heat, stirring constantly.
5. Return the patties to the skillet.
6. Reduce the heat to low, cover partially and simmer for 30 minutes and remove the frikkadels from the pan.

Sauce
1. Make a smooth paste of the flour and water and whisk it into the remaining liquid in the pan.
2. Cook, stirring frequently, until the sauce comes to a boil and thickens lightly.
3. Pour the sauce over the frikkadels or serve separately.