Frikadelle - South African Meatballs - Boerewors Style

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 24
• 1/2 tablespoon fennel seed
• 2 tablespoons whole coriander seeds
• 1 1/2 lbs lean ground beef
• 1 lb lean ground lamb
• 1 cup soft breadcrumbs
• 3 tablespoons low-sodium beef bouillon granules
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon ground allspice
• 1/3 cup balsamic vinegar
• 1 egg, beaten
• 2 tablespoons vegetable oil

Recipe

• 1 grind the whole fennel and coriander seeds with a mortar and pestle until a coarse consistency. or, place them in a small ziploc bag and hammer with a meat mallet, smooth side.
• 2 in a large mixing bowl combine all ingredients in the order given.
• 3 mix well so that everything is evenly distributed.
• 4 using an ice cream scoop - or a 1/3 cup measure - roll into balls then press slightly so they resemble chubby hamburgers - 2" in diameter - 3/4" thick.
• 5 at this stage you can freeze them as you would hamburgers.
• 6 to cook - heat the oil in a non stick frypan and brown on both sides.
• 7 use the pan juice to fry up some sliced onion and make a rich onion gravy.
• 8 return the patties to the gravy and cook on low until no longer pink.
• 9 serve on top of creamy garlic mashed potatoes.
• 10 instead of onion gravy - i sometimes simmer them in a curry sauce made of fried onion, garlic, curry powder (authentic quality) - coconut milk and crushed tomatoes in even quantities. serve on basmati rice.