Tomato Frikkadel / Spaghetti with Meatballs

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Comfort food at it’s best! A delicious meal to make on a rainy and cloudy day. Serve with spaghetti for the kids and white rice for the older family members (If they like my husband whose not fond of pasta)

Spaghetti with meatballs is an Italian-American dish consisting of spaghetti, tomato sauce and meatballs. It has become a South African favourite as well, with the older generation preferring the rice over the spaghetti.

Tomato Frikkadel Served With Rice / Spaghetti

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive for the past 10 years!

Serves 4 – 6
Frikkadel Ingredients:

  • 500g fat free minced meat
  • 1 onion
  • 1 small green pepper
  • 1 tomato
  • ½ bunch coriander
  • ½ teaspoon nutmeg
  • 1 teaspoon crushed garlic
  • 1 slice one day old bread soaked in water
  • 1 medium egg
  • Salt & pepper to taste

Method:
Wash and drain minced meat well.

Soak bread in water and squeeze excess water out.

Chop onion, pepper, tomato, coriander finely.

Add all the ingredients in a mixing bowl and mix thoroughly using your hands.

Heat your oven to 220°C.

Roll mince mixture into small golf ball size meatballs.

Arrange the meatballs onto a slightly greased baking tin or line your baking tin with greaseproof paper then you don’t need to use any oil.

This is to prevent the meatballs from sticking onto your tray.

Bake in the oven for 20 – 25 until browned.

Meanwhile, make the sauce.


Tomato sauce ingredients:
1 large onion, finely chopped
2 tablespoons oil
1 level teaspoon crushed garlic
1 teaspoon salt
½ teaspoon dried crushed red chillies or to taste
700g soft, red tomatoes, liquidised or 2 cans chopped tomatoes
1 teaspoon tomato paste
A handful fresh rosemary, chopped
Sugar to taste

Method:
In a large saucepan heat the oil and braise the onion until golden brown.

Add the garlic, salt, chillies, tomatoes, tomato paste and sugar and simmer over low heat until the sauce has slightly thickened, 15-20 minutes, stirring occasionally.

Add the rosemary, stir through.

Add the cooked meatballs (drain any excess fat) to the tomato sauce to keep warm while you boil the spaghetti according to the instructions on the packet.

Spoon the sauce and meatballs over spaghetti, or stir them all together and serve with cheese of your choice, optional.

Garnish with rosemary sprigs.

Variation:
Serve with white plain boiled rice.

Tip:
Prepare a double batch of meatballs and freeze half. Ideal for busy cooks, unexpected visitors (after the pandemic or when it’s safe to receive visitors😊) or when you want to whip up a nutritious meal for your family.

Shop online at http://www.capemalaycookingdelights.com

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