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!
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!
- 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
- Heat oil in a large, lidded frying pan and saute the onion for about 5 minutes.
- Soak the bread in a little water and then squeeze dry. Mash in a large bowl with a fork until almost breadcrumb consistency.
- 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.
- 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.
- 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.
- Serve hot with mashed potatoes and either gravy or train smash (onion and tomato bredie).