Frikkadels
"Otherwise known as Dutch Forcemeat Balls. This is my family's favourite dish, so I thought I would share it with you all. Serve with steamy hot rice and salad. We like to use Sweet Chilli Sauce as a dip, but I'm sure any Asian style sauce will do just as well. Don't leave the cloves out - it's important to the flavour of the meatballs. The original recipe came from Charmaine Solomon's - The Complete Asian Cookbook, but I have modified it a little."
- Ready In:
- 35mins
- Ingredients:
- 14
- Yields:
-
32 meatballs
- Serves:
- 6
ingredients
- 1 large brown onion, very finely chopped
- 1 kg minced steak
- 1 cup fresh breadcrumb (white, wholemeal or whatever is available)
- 3 teaspoons salt (I like to use vegie sea salt)
- 1 teaspoon fresh ground black pepper
- 4 teaspoons of chopped fresh dill or 1 teaspoon dried dill
- 1⁄2 teaspoon cinnamon
- 1⁄2 - 1 teaspoon clove (I think it's best to freshly grind whole cloves)
- 2 garlic cloves, crushed
- 1 teaspoon finely grated fresh ginger (you can use powdered if you wish)
- 4 teaspoons Worcestershire sauce or 4 teaspoons lemon juice
- 3 -4 eggs, beaten
- dry breadcrumbs, for coating
- oil (for deep frying)
directions
- Place the first 11 ingredients in a large bowl and mix well.
- Shape into small balls about 2.5cm (1 inch) in diameter.
- Dip in beaten eggs, then coat in dry breadcrumbs.
- Deep fry in hot oil under golden brown.
- Drain on absorbent paper before serving.
- Should make 30 + meatballs, so easily serves 6.
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