Frikkadel / Meatballs with yellow sweet rice and vegetables or salads

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive since 2011!

Frikkadel, also known as meatballs is a very versatile dish to make, you can create a number dishes from this humble recipe. For example; spaghetti meatballs, tomato frikkadel, kool frikkadel, frikkadel curry, oond frikkadel, as well as pan fried traditionally served with yellow rice, mashed potatoes, vegetables, creamy sweetcorn and not forgetting beetroot sambal.

A frikkadel is a round flat-bottomed, pan-fried meatball consisting of minced meat, vegetables, spiced with a selection of spices.

Although the origin of frikkadel is unknown, frikkadel is often likened to the German version of meatballs. The term frikkadelle is German but the dish is associated with Nordic and Polish cuisines. They are one of the most popular meals in Poland, where they are known as kotlety mielone. In Sri Lankan meatballs are made into a savoury dish.

There are various local variants of frikkadel throughout Scandinavia, as both a main and a side dish. In Sweden, the word frikadeller refers to meatballs that are boiled, not pan-fried.

In Cape Malay (South African) cuisine, frikkadel are made with lamb, mutton or beef mince. Fish, stok fish (cod) or tuna are used to make. My mother-in-law used “pap” snoek (snoek that was too soft to fry) to make fish frikkadels as well.

Here’s my mothers version of frikkadel which I make now a days as well and its a firm favourite in our home. Left over frikkadels are delicious next day to make sandwiches with for work and school.

Ingredients :
1 kg minced meat (fat-free works best)
2 medium onions, chopped finely
1 large green pepper
2 medium tomatoes
1/2 bunch dhanya
1 teaspoon nutmeg
2 teaspoons crushed garlic
2 – 3 slices one day old bread soaked in water
2 medium eggs
Salt & pepper to taste

Method:
Wash and drain minced meat well.
Soak bread in water and squeeze excess water out.
Chop onion, pepper, tomato, dhanya finely.
Add all the ingredients in a mixing bowl and mix thoroughly using your hands or a spoon. I prefer using my hands mixing to ensure all the ingredients are mixed.
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. Roast in the oven for 20 – 25 until browned. Can also be pan fried using some cooking oil.

Cook’s tip:
To save time when cooking freeze half of the meatballs ready to use next time. Form the frikkadel balls, freeze on a baking tray covered with greaseproof paper. When the frikkadels are frozen remove from baking tray, mark and store in an airtight container in your freezer.