Frikkadels - Traditional South African Meatballs (Video)

Ingredients

• 1 kilogram minced beef (note 1)
• 300 grams onion (grated)
• 2 grams black pepper
• 4 grams coriander seeds
• 1 grams nutmeg
• 1 grams cloves
• 30 grams apricot chutney (note 2)
• 15 grams vinegar (note 3)
• 12 grams salt
• 4 grams msg (optional - note 4)
• 100 milliliters pan juices
• 100 grams onion (chopped finely)
• 360 grams beef stock (or water if you don't have beef or chicken stock. To mix with the cornstarch. )
• 16 grams cornstarch
• 2 grams salt
• 2 grams sugar

Instructions

1. 1

   --- Making the frikkadels ---

2. 2

   Preheat oven to 375 °F (190 °C).

3. 3

   Grate the onion to release its juice and achieve a broken-down, semi-pulp texture (not chopped or puréed).

4. 4

   If using fresh spices, roast them in a dry pan over medium heat until fragrant. Blend in a spice grinder or crush with a mortar and pestle.

5. 5

   Add all ingredients to a bowl, double-checking to include each ingredient, especially the salt and spices.

6. 6

   Gently combine the mixture without overworking the meat to avoid a rubbery texture. Chill in the fridge for 10 minutes.

7. 7

   Once chilled, form the mixture into 100–130 gram balls (slightly smaller than a tennis ball). Place onto an oiled skillet, baking tray, or baking dish.

8. 8

   Bake for 30–40 minutes, allowing the frikkadels to cook thoroughly. Avoid speeding up this process by grilling or frying, as baking achieves the classic tender texture. Once baked, they should be browned and have released juices and fat. Set aside and keep warm in a low oven.

9. 9

   --- Making the onion gravy ---

10. 10

    Reserve the fat and juices from the baking dish. Finely chop an onion and fry until soft and golden brown. Season with a pinch of salt while cooking.

11. 11

    Add the reserved pan juices to the onions once cooked. Make a slurry with cornstarch and water (or stock if available) and stir into the pan on medium heat until the gravy thickens and just begins to boil.

12. 12

    Taste the gravy, adjusting with salt, sugar, and freshly ground black pepper as needed.

13. 13

    Serve with your favorite sides, covered in gravy, or freeze for another day.