The secret of a perfect Frikkadel is to mix the mixture gently with two forks, if you over mix you will most definitely have cannon balls – or maybe you have a better word for them! Mince with a higher fat content will make Frikkadel’s juicier. Moisten bread crumbs with a tablespoon of milk before adding them to the mince. Some types of bread absorb the moisture from the meat and it can dry out the Frikkadel. If your meatballs fall apart while cooking, the chances are that your ingredients are not chopped finely enough.
You can mix your beef with pork.
INGREDIENTS
- 500g Mince
- 2 Onions medium or 1 large finely chopped
- 1 Tablespoon Garlic
- 1 Cup finely chopped Parsley (250gm)
- 1 Egg
- Bread 3 slices soaked in (80ml) milk
- ½ Teaspoon nutmeg
- Toasted bread crumbs
- Olive Oil
- 1 Can chopped tomatoes with herbs. Good quality is essential!
- Pinch of salt
METHOD
Add to 500g mince:
- 2 finely chopped onions
- 1 tablespoon garlic
- 1/2 cup fresh parsley chopped
Add the egg ( beated), 3 slices bread soaked in milk salt and nutmeg. Add half of the fresh parsley, Mix everything carefully and make the meatballs using your hands.
Before cooking, sprinkle the meatballs with bread crumbs and left over parsley
Heat oil in frying pan and place Frikkadel’s in oil tossing and turning until lightly brown.
Now add the can of chopped tomatoes and herbs and let it simmer slowly with lid on until the Frikkadels are cooked too your taste, medium rare or well done.
If you prefer you can add a glass of wine of your choice.
Serve with a scrumptious salad or bread, Awesome with pasta or just plain BOERE KOS.
LEKKER EET! ENJOY! GENIET!
