How to Make Old Fashioned Frikkadels - The Recipe

Mince balls or Frikkadels.

 

This is one of those recipes that my Mother's Mother was famous for, you can ask any of her 12 odd children and umpteen grandchildren, no one made it better than Ouma, which is Afrikaans for grandmother, and is pronounced as - owemaa, could make them.

In South Africa, we over the years have developed it into a celebrated dish which has many recipes that call for this humble ball of minced meat as its main ingredient.

Preparing the Base

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The raw materialsBread soaking in the milkSeasoning addedA good mixFinal spicing it upblend beforeadding minceAdd the eggthe final mix
The raw materials
The raw materials
Bread soaking in the milk
Bread soaking in the milk
Seasoning added
Seasoning added
A good mix
A good mix
Final spicing it up
Final spicing it up
blend before
blend before
adding mince
adding mince
Add the egg
Add the egg
the final mix
the final mix

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2.9 stars from 16 ratings of South African Meatballs

Well we are ready to start

Ingredients

250g of minced beef, lean

100g of day old bread, white

1 egg, extra large

11/2 cup of milk

salt and pepper to taste

1 to 2 teaspoons mustard, prepared

large dash of Worcester sauce

1 onion, medium, finely chopped

2 teaspoons finely chopped fresh parsley

And we are off

Method

Soak the bread in the milk for 15 minutes, squeeze of extra liquid

Mix the onions and bread well together

Add the salt, pepper, parsley, mustard and Worcester sauce to the mix

Add the minced beef and egg to the mixture

Combine the mixture evenly and quickly with as little handling as possible

Roll into balls according to the your requirements

Coat lightly with a dusting of flour.

And behind the scenes

 

Method 3 for meat balls the half the size of a squash or golf ball

Heat a saucepan of oil with enough oil for deep frying

Drop in the balls a few at a time

As soon as they rise to the surface turn them over

Cook until an even colour all over

Remove

Serve

As fillings for a meatball submarine

Let them cool down and use as cocktail canap├ęs

Ideal as snacks for lunch boxes

Or even with left over pasta and sauce

 

Then there is also

Method 2 for meat balls the size of a squash or golf ball

Pour about a 1cm of cooking oil into a saucepan

Heat the until it is ready to fry a chip

Place the meat balls in the oil a few at a time

Once the start to roll easily in the oil turn over

Cook for a few minutes

Remove from the oil and drain

Continue with your recipe, if you have one

Else you can serve it on top of some fresh home pasta

http://hubpages.com/hub/Garden-Fresh-Pasta for home made Pasta

with some sauce

http://hubpages.com/hub/A-chilli-Pasta

All ready mixed and ready for the heat

Cooking these culinary is the art form in itself.

Method 1 for meat balls the size of your hand

Preheat the oven to 180degrees Celsius

Place them in a greased oven dish and bake in the oven for 10 minutes

Turn them over and bake for a further 10 minutes or until they are a golden brown.

Remove and add a bit of water to the oven dish place on a stove plate and make a gravy form the juices, thicken with four and water and a dash of Worcester Sauce

Serve with mashed potatoes, gravy and peas

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Comments 21 comments

Eileen Hughes profile image

Eileen Hughes 8 years ago from Northam Western Australia

These sound yummy. and with the price increases of everything the bread would make it go a bit further I should imagine. Thanks for sharing


Just_Rodney profile image

Just_Rodney 8 years ago from Johannesberg South Africa, The Gold Mine City Author

It is true, you do manage to extend the meat a bit further. Thanks for the visit.


G-Ma Johnson profile image

G-Ma Johnson 8 years ago from NW in the land of the Free

Sounds good to me too. Does the bread soak up the fat and then we eat it anyway? trying to stay away from that? It does sound like a wonderful recipe and there is no cooking like your Moms...G-Ma :o) hugs


Just_Rodney profile image

Just_Rodney 8 years ago from Johannesberg South Africa, The Gold Mine City Author

Use lean mince, or even ostrich mince if you can get. For a more fat free recipe. The baking method will eliminate the mafority of the fat. Thanks for the comment


ripplemaker profile image

ripplemaker 8 years ago from Cebu, Philippines

I love to eat meatballs Rodney. I will bookmark this one. Thanks...


glycodoc profile image

glycodoc 8 years ago

Sounds like an interesting dish - will have to pass on to my wife.


Just_Rodney profile image

Just_Rodney 8 years ago from Johannesberg South Africa, The Gold Mine City Author

Thanks for menjoying the hub, they are indeed tasty.


sixtyorso profile image

sixtyorso 8 years ago from South Africa

I remember those meatballs well

Makes me hungry thinking of them


Just_Rodney profile image

Just_Rodney 8 years ago from Johannesberg South Africa, The Gold Mine City Author

Made me hungry when I set out to make the hub


Bulelwa Mdoko 7 years ago

I will try this receipe tomorrow


Just_Rodney profile image

Just_Rodney 7 years ago from Johannesberg South Africa, The Gold Mine City Author

Thanks for the comment Bulelwa


Carol 6 years ago

Sitting in Auss and needing some home cooked meals like my mom made. This will be great for dinner tonight! Thanks


Just_Rodney profile image

Just_Rodney 6 years ago from Johannesberg South Africa, The Gold Mine City Author

Carol,Thanks for the comment all the way from Aus, rember us in SA when you make it.


tonymac04 profile image

tonymac04 6 years ago from South Africa

I have just made the fourth batch of these and they are now a famaily favourite! Great recipe. Thanks Rodney.

Love and peace

Tony


Just_Rodney profile image

Just_Rodney 6 years ago from Johannesberg South Africa, The Gold Mine City Author

Tony,

Thanks for that great comment, it is always a pleasure to be able to pass on a meal that is been a firm family favourite, to another family.

This is the way that traditions can be passed on.

Peace and Love

Rodney


recipetasty.com 4 years ago

love this recipe...


Just_Rodney profile image

Just_Rodney 4 years ago from Johannesberg South Africa, The Gold Mine City Author

Thanks recipytaste.com, I am pleased that you enjoy this recipe!


imelda luSA 3 years ago

Good seeing South African Frikkadels......will make them today for old times' sake! Thanks


Just_Rodney profile image

Just_Rodney 3 years ago from Johannesberg South Africa, The Gold Mine City Author

Imelda,

Hope you enjoy them, and hopefully that your old times sake. ?....... Bring back great, memories!

Thanks for the comment.


Jo Robertson profile image

Jo Robertson 2 years ago from South Africa

My family makes a Malay variety of frikkadels. We form them into massive meatballs (about the size of a cricket ball), and bake them in the oven with a thick layer of oil at the bottom. Every 10 minutes, we open the oven and baste the hot oil over the top. We serve them in a Malay spiced chutney (nutmeg and other such stuff) and eat them with our hands.

It's lekker.


Just_Rodney profile image

Just_Rodney 2 years ago from Johannesberg South Africa, The Gold Mine City Author

Jo, thanks for your reply and comment, have you posted the recipe for the chutney, as I enjoy chutney, archar and other spiced items and sweets!

If not published yet, you could email it to me at

rodney.fagan@gmail.com I would appreciate it.

Thanks for your comment!

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