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FRIKADELLES WITH SWEET AND SPICY DIPPING SAUCES

The humble meatball, or frikadelle as they are known in SA, are a much loved classic. These pork mince frikadelles are juicy and delish – serve with sauces for dipping at your next gathering. Credit: Crush

Frikadelles
 1 kg Pork mince (cold)
 1 Small onion, finely grated
 1 Apple, peeled and finely grated
 2 Garlic cloves, finely chopped
 125 ml Crème fraîche
 125 ml Panko bread crumbs
 30 ml Panko bread crumbs
 30 ml Ground coriander
 30 ml Ground cumin
 30 ml Dried thyme
 5 ml Chilli powder
 Sea salt and freshly ground pepper
Spicy Tomato Smoor Sauce
 400 g Tin of cherry tomatoes
 15 ml Brown sugar
 15 ml Red wine vinegar
 5 ml Dried thyme
 2.50 ml Garlic powder
 2.50 ml Chilli flakes
 Sea salt and freshly ground pepper
Chutney Mayonnaise
 125 ml Chutney
 125 ml Mayonnaise
 Salt and pepper
Frikadelles
1

Add all of the ingredients for the frikadelles into a large mixing bowl and use your hands to mix it all together evenly.

2

Measure out 50 g portions of meat mixture and roll into even balls.

3

Place the balls back into the fridge for 30 minutes to firm up.

Spicy Tomato Smoor Sauce
4

To make the tomato sauce, add all of the ingredients to a small pot over medium high heat.

5

Use a potato masher or a back of a spoon to crush the cherry tomatoes.

6

Bring the sauce to a boil then turn the heat down and simmer it for 10 minutes or until it has thickened.

Chutney Mayonnaise
7

Add the ingredients to a bowl and mix to combine.

8

Preheat the oven to 180 ºC.

9

Heat a large cast-iron pan over medium high heat for a few minutes to warm the pan.

10

Add a good splash of oil and allow it to heat up.

11

Fry the frikadelles in batches and do not overcrowd the pan.

12

Sear the frikadelles off for a few minutes on all sides to ensure even caramelisation.

13

Transfer the first batch into a baking dish and continue with the second batch.

14

The aim is not to cook them all the way through fully – you want them to remain juicy when finished in the oven.

15

Place the par-cooked frikadelles in the oven for 8-10 minutes until cooked through but still juicy.

16

Serve with dipping sauces.