Frikkadels

Friday afternoon was cool and overcast. Perfect weather for staying home and watching a movie with a glass of wine and a bowl of comfort food.

I’d thawed ground lamb but wasn’t sure what to do with it. Spaghetti Bolognese? Lamb curry?

And then I remembered frikkadels — quintessential South-African meatballs and the perfect comfort food of our youth. I hadn’t eaten frikadelle in probably twenty years.

What I’d forgotten was how easy they are to make. And how they go with just about anything.

I didn’t feel like peeling potatoes to make mash, so substituted couscous, with a hearty gravy and some steamed veggies. Perfect!

Tau’s plate

Our plates, with grown-up veggies

If you’re interested, here’s the recipe — the bread and egg make for a very moist texture, and the flour and spices ensure the outsides are crispy and the gravy tasty!

FRIKKADELS

• 750 grams (1.5 lbs) ground beef or lamb
• Olive oil for shallow frying
• 1 medium onion, finely chopped
• 2 slices of bread, crusts removed
• 2 large eggs
• Salt, pepper and barbecue spice to taste
• Flour for dredging

1. Heat oil in a large, lidded frying pan and saute the onion for about 5 minutes.
2. Soak the bread in a little water and then squeeze dry. Mash in a large bowl with a fork until almost breadcrumb consistency.
3. Combine the onion with the ground meat, bread, eggs, salt, pepper and seasoning. Shape into balls, each just slightly larger than a golf ball. Roll each ball lightly in flour.
4. Heat a bit more oil in the frying pan and brown the frikkadels, a few at a time, for about 5 minutes on each side.
5. Once all the frikkadelle have been browned, return them to the pan, add a half cup or so of water and cover with the lid. Turn down the heat slightly and continue cooking for about 10 minutes or until cooked through.
6. Serve hot with mashed potatoes and either gravy or train smash (onion and tomato bredie).