Add all of the ingredients for the frikadelles into a large mixing bowl and use your hands to mix it all together evenly.
Measure out 50 g portions of meat mixture and roll into even balls.
Place the balls back into the fridge for 30 minutes to firm up.
To make the tomato sauce, add all of the ingredients to a small pot over medium-high heat.
Use a potato masher or a back of a spoon to crush the cherry tomatoes.
Bring the sauce to a boil, then turn the heat down and simmer it for 10 minutes or until it has thickened.
Add the ingredients to a bowl and mix to combine.
Preheat the oven to 180 ºC.
Heat a large cast-iron pan over medium-high heat for a few minutes to warm the pan.
Add a good splash of oil and allow it to heat up.
Fry the frikadelles in batches and do not overcrowd the pan.
Sear the frikadelles off for a few minutes on all sides to ensure even caramelization.
Transfer the first batch into a baking dish and continue with the second batch.
The aim is not to cook them all the way through fully – you want them to remain juicy when finished in the oven.
Place the par-cooked frikadelles in the oven for 8-10 minutes until cooked through but still juicy.
Serve with dipping sauces.