Frikkadel (South African Meatballs)

🧂 Ingredients

• 500g Ground beef(Choose a blend with around 15-20% fat for optimal flavor and moisture.)
• 2 slices Stale white bread(Stale bread is preferred as it absorbs milk better. If fresh, lightly toast them first.)
• 60ml Milk(Whole milk will yield the best results.)
• 1 large Egg(Lightly beaten.)
• 1 medium Onion(Finely grated or minced. Grating releases more flavor and moisture.)
• 1/2 tsp Ground nutmeg(Freshly grated nutmeg is highly recommended for superior aroma and flavor.)
• 1 tsp Salt(Or to taste.)
• 1/2 tsp Black pepper(Freshly ground is best.)
• 2-3 tbsp Vegetable oil or butter(For frying.)

👨‍🍳 Instructions

1. 1

   Prepare the bread base: Tear the bread slices into smaller pieces and place them in a small bowl. Pour the milk over the bread and let it soak for about 5 minutes until softened. Gently squeeze out any excess milk, reserving it, and crumble the soaked bread into a large mixing bowl.

   ⏱️ 5 minutes
2. 2

   Combine the frikkadel mixture: To the bowl with the crumbled bread, add the ground beef, grated onion, lightly beaten egg, ground nutmeg, salt, and black pepper. If the mixture seems too dry, add a tablespoon or two of the reserved milk. Mix everything together gently with your hands until just combined. Be careful not to overmix, as this can result in tough meatballs.

   ⏱️ 10 minutes
3. 3

   Shape the meatballs: Lightly wet your hands to prevent sticking. Take portions of the mixture (about 2 tablespoons each) and roll them between your palms to form uniform balls, approximately 4-5 cm (1.5-2 inches) in diameter. You should get about 12-15 frikkadels.

   ⏱️ 5 minutes
4. 4

   Cook the frikkadels: Heat the vegetable oil or butter in a large frying pan or skillet over medium-high heat. Once the oil is shimmering (or butter is melted and foamy), carefully add the frikkadels in batches, ensuring not to overcrowd the pan. Brown them on all sides, turning gently, for about 8-10 minutes total. The exterior should be nicely browned, and the internal temperature should reach 71°C (160°F).

   ⏱️ 10-12 minutes
5. 5

   Finish cooking (if needed): If the frikkadels are large or you prefer them thoroughly cooked through without burning the outside, you can transfer them to a baking dish and finish them in a preheated oven at 180°C (350°F) for another 10-15 minutes, or until cooked through. Alternatively, you can add a splash of water or broth to the frying pan, cover it, and simmer on low heat for 10-15 minutes until cooked through.

   ⏱️ 10-15 minutes
6. 6

   Optional: Simmer in tomato sauce: For a traditional preparation, prepare a simple tomato sauce (e.g., sautéed onions, garlic, crushed tomatoes, herbs, and a touch of sugar). Once the frikkadels are cooked, gently add them to the simmering sauce and let them cook together for another 10-15 minutes to allow the flavors to meld. Serve hot.

   ⏱️ 10-15 minutes

💡 Pro Tips

• ✓The nutmeg is a signature spice for frikkadels and provides a warm, aromatic depth. Don't skip it!
• ✓Using slightly stale bread helps create a better texture for the meatballs, keeping them moist and tender.
• ✓Frikkadels can be made ahead of time. Prepare the mixture and shape the balls, then refrigerate them on a tray. Cook just before serving or freeze for later use.

🔄 Variations

• For a richer flavor, add a finely grated carrot or a tablespoon of Worcestershire sauce to the meat mixture.
• Incorporate curry powder or garam masala for a South African 'curried mince' style frikkadel.
• Add a small cube of cheese (like cheddar or mozzarella) to the center of each meatball before shaping for a cheesy surprise.

🥗 Nutrition

Per serving