This one made a welcome change to our normal home-made meatballs. The sauce was especially good. This dish goes well with rice or mashed potatoes and one or two vegetables for a traditional South African lunch or dinner. I made a my own Hollandaise sauce to go with the veggies.
The frikkadelle is pretty standard traditional stuff, using some coriander, salt, pepper, half a teaspoon ground nutmeg and five cloves for seasoning. A little oatmeal provides the sponginess for absorbing the sauce, instead of the standard slice of bread. There is no egg in this recipe, only some vinegar. I added some freshly mashed garlic as well.
The process for the frikkadelle is also pretty standard. Toast the coriander, peppercorns and cloves in a dry pan until the coriander seeds go brown. Remove the seeds to a mortar and pestle and grind the seeds to a coarse powder.
|The frikkadelle (meat balls) need to be brown|
|This dish has a very nice sauce!|
The sauce is where the difference lies. You use an appropriate amount of tomatoes, enough to make a decent thick sauce. You may add more after starting the dish if you think you need more. The amounts are for sauce for about 1 kg of meat mixture. I added some coarsely chopped mushrooms as well.
Ingredients for the sauce
|You have to have mashed potatoes with that sauce|
2 onions, chopped or grated
2 sweet bell peppers, chopped
2 dessert spoons sugar
1 teaspoon salt
pepper to taste
¾ cup red wine
¾ cup sour cream (optional)
|And the two veggies, steamed|
Authored by Johan Zietsman
Last updated on 2013-02-03