Traditional Frikkadels

6 People
30 min.
easy

Juicy, well-seasoned frikkadels are a much-loved favourite in South Africa - they're easy to make, kids love them, and they make the perfect padkos for long journeys. Serve your meatballs in a rich tomato sauce with pasta, mashed potato or pap.

Tips

Make a double batch of the meatballs when you're preparing dinner, and save half for the next day. Frikkadels are a great lunchbox filler for kids, because they're high in protein. You can also freeze the meatball mixture once you've rolled it into balls, to defrost and fry for a future dinner.

Ingredients

45 ml (3 Tbsp) vegetable oil
1 large onion, finely chopped
1 slice of white bread
750 g beef mince
2 large eggs, lightly beaten
15 ml (1 Tbsp) Robertsons Mixed Herbs
15 ml (1 Tbsp) Robertsons Spice For Mince

Cooking Method

Heat 1 tablespoon (15 ml) of the oil in a large frying pan and sauté the onion for about 5 minutes, or until softened.
In a small bowl, soak the bread in a little of water, squeeze dry, then mash with a fork.
In a large mixing bowl, combine the cooked onion with the soaked bread, mince, eggs, Robertsons Mixed Herbs and Robertsons Spice for Mince, mix well, then form into meatballs.
Heat the remaining oil in the same frying pan and brown the frikkadels, a few at a time, for about five minutes on one side.
Turn them over and brown the other side, then turn down the heat slightly and continue cooking the meatballs for about 10 minutes, or until cooked through.
Serve hot with mashed potatoes and an onion and tomato sauce.