The secret of a perfect Frikkadel is to mix the mixture gently with two forks, \u00a0if you over mix you will most definitely have cannon balls - \u00a0or maybe you have a better word for them! Mince with a higher fat content will make Frikkadel\u2019s juicier. Moisten bread crumbs with a tablespoon of milk before adding them to the mince. \u00a0Some 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 \t500g Mince \t2 Onions medium or 1 large finely chopped \t1 Tablespoon Garlic \t1 Cup finely chopped Parsley (250gm) \t1 Egg \tBread 3 slices soaked in (80ml) milk \t\u00bd Teaspoon nutmeg \tToasted bread crumbs \tOlive Oil \t1 Can chopped tomatoes with herbs. \u00a0Good quality is essential! \tPinch of salt METHOD Add to 500g mince: \t2 finely chopped onions \t1 tablespoon garlic \t1\/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\u2019s 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 \u00a0until 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!