Rustic Boerewors-Style Frikadelle
Experience the heart of South African cuisine with these delicious Boerewors-style frikadelle, a vibrant twist on traditional meatballs. Infused with aromatic spices reminiscent of the famous boerewors sausage, these meatballs combine succulent ground beef and lamb with a medley of herbs and spices. Perfectly browned and simmered in a rich onion gravy or a luscious curry sauce, they create a comforting dish that's ideal for gatherings or a cozy family dinner. Serve them over creamy garlic mashed potatoes or fluffy basmati rice for an unforgettable meal.
24
Servings
100
Calories
15
Ingredients
Ingredients
fennel seed
1/2 tablespoon (ground)
whole coriander seeds
2 tablespoons (ground)
lean ground beef
1.5 lbs (raw)
lean ground lamb
1 lb (raw)
soft breadcrumbs
1 cup (plain)
low-sodium beef bouillon granules
3 tablespoons (granulated)
medium onion
1 (finely chopped)
garlic cloves
2 (minced)
ground cloves
1/4 teaspoon (ground)
ground nutmeg
1/2 teaspoon (ground)
fresh ground black pepper
1/2 teaspoon (ground)
ground allspice
1/2 teaspoon (ground)
balsamic vinegar
1/3 cup (liquid)
egg
1 (beaten)
vegetable oil
2 tablespoons (for frying)
Instructions
1
Begin by grinding the fennel and coriander seeds using a mortar and pestle until they reach a coarse consistency. Alternatively, place the seeds in a small Ziploc bag and gently crush them with a meat mallet.
2
In a large mixing bowl, combine the ground beef, ground lamb, soft breadcrumbs, beef bouillon granules, finely chopped onion, minced garlic, ground cloves, ground nutmeg, black pepper, ground allspice, balsamic vinegar, and the beaten egg.
3
Mix all the ingredients thoroughly until evenly combined to ensure every meatball is bursting with flavor.
4
Using an ice cream scoop or a 1/3 cup measuring cup, portion the mixture into balls. Roll each ball gently between your palms, then press them slightly to form thick patties, about 2 inches in diameter and 3/4 inch thick.
5
If desired, freeze the formed patties on a baking sheet. Once frozen, transfer them to an airtight container for future cooking.
6
To cook, heat the vegetable oil in a non-stick frying pan over medium heat. Add the frikadelle to the pan and brown them on both sides, about 3-4 minutes each side.
7
For a rich onion gravy, remove the frikadelle from the pan and add sliced onions to the remaining pan juices. Sauté the onions until they are caramelized and golden.
8
Return the browned frikadelle to the pan, reduce the heat to low, and simmer in the onion gravy until the meatballs are cooked through and no longer pink in the center, about 10-15 minutes.
9
Alternatively, for a delightful curry experience, simmer the frikadelle in a sauce made from fried onion, garlic, authentic curry powder, coconut milk, and crushed tomatoes combined in equal parts. Cook until heated through and the sauce thickens slightly.
10
Serve the frikadelle over creamy garlic mashed potatoes or fluffy basmati rice, drizzled with gravy or curry sauce for an irresistible meal.
Nutrition Information
6.25
Fat
5
Carbs
7.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Rustic Boerewors-Style Frikadelle?
They are a South African meatball dish that incorporates the traditional aromatic spices used in boerewors sausage.
What meat is used in this recipe?
This recipe uses a combination of 1.5 lbs of lean ground beef and 1 lb of lean ground lamb.
How do I prepare the coriander and fennel seeds?
Grind them using a mortar and pestle to a coarse consistency, or crush them in a Ziploc bag with a meat mallet.
What gives these meatballs their unique flavor?
A blend of coriander, fennel, cloves, nutmeg, allspice, and balsamic vinegar provides the signature boerewors taste.
How many servings does this recipe produce?
The recipe makes approximately 24 servings.
What is the calorie count for one serving?
Each serving contains approximately 100 calories.
Can I freeze the frikadelle?
Yes, you can freeze the formed patties on a baking sheet and then transfer them to an airtight container for future use.
What size should the meatballs be?
They should be formed into thick patties about 2 inches in diameter and 3/4 inch thick.
How long do I fry the frikadelle?
Brown them in a non-stick frying pan for about 3-4 minutes on each side over medium heat.
What is the recommended way to make the onion gravy?
Sauté sliced onions in the remaining pan juices until caramelized and golden, then simmer the meatballs in the gravy.
How long should the meatballs simmer in the gravy?
Simmer for 10-15 minutes on low heat until the meatballs are cooked through and no longer pink inside.
Can I make a curry version of this dish?
Yes, simmer the browned frikadelle in a sauce made of onion, garlic, curry powder, coconut milk, and crushed tomatoes.
What are the best side dishes for frikadelle?
They are traditionally served over creamy garlic mashed potatoes or fluffy basmati rice.
How much protein is in each serving?
Each serving provides about 7.5 grams of protein.
What type of vinegar is used in the meat mixture?
The recipe calls for 1/3 cup of balsamic vinegar.
Does the recipe require an egg?
Yes, one beaten egg is used as a binder for the meat mixture.
What kind of breadcrumbs should I use?
Use 1 cup of soft, plain breadcrumbs.
Is there a specific bouillon recommended?
The recipe suggests using 3 tablespoons of low-sodium beef bouillon granules.
What type of oil is used for frying?
Two tablespoons of vegetable oil are used for browning the patties.
What are the carbohydrates per serving?
There are 5 grams of carbohydrates per serving.
What is the fat content per serving?
Each serving contains 6.25 grams of fat.
Can I use a scoop to portion the meat?
Yes, an ice cream scoop or a 1/3 cup measuring cup is ideal for uniform portioning.
What spices are used for the 'boerewors' profile?
The profile uses ground cloves, nutmeg, black pepper, allspice, fennel, and coriander.
Do I need to mince the garlic?
Yes, the recipe calls for 2 minced garlic cloves.
Should the onion be finely chopped?
Yes, one medium onion should be finely chopped before being added to the meat.
Is this a traditional South African dish?
Yes, frikadelle are a staple of South African cuisine, and this version uses sausage-style seasoning.
Can I use pre-ground spices?
While the recipe suggests grinding fresh seeds for better flavor, pre-ground spices can be used if necessary.
What is the consistency of the curry sauce?
The curry sauce should be simmered until it thickens slightly and the meatballs are heated through.
How do I know the frikadelle are done?
They are done when they are no longer pink in the center after simmering.
Are these suitable for large gatherings?
Yes, with 24 servings per batch, they are excellent for hosting or family dinners.