Frikadelle South African Meatballs Boerewors Style
Bring a taste of South Africa to your table with these Frikadelle South African Meatballs, crafted in the rich, savory style of traditional boerewors. Combining ground beef and pork, these juicy meatballs are infused with aromatic spices like toasted coriander, nutmeg, and cloves, perfectly balanced by the freshness of parsley and garlic. A blend of soaked breadcrumbs and egg ensures the ultimate tenderness, while a quick pan-fry gives them a deliciously golden exterior. Ready in under an hour, these flavorful meatballs are ideal served with creamy mashed potatoes, a crisp salad, or a dollop of tangy Mrs. Ball’s chutney. Perfect for family dinners or as part of your next barbecue feast, these truly authentic frikadelle celebrate the bold, comforting flavors of South African cuisine.
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Recipe Information
Ingredients
- 500 g ground beef
- 250 g ground pork
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 60 g breadcrumbs
- 60 ml milk
- 1 large egg
- 2 tsp coriander seeds, toasted and crushed
- 0.5 tsp ground nutmeg
- 1 tsp paprika
- 0.25 tsp ground cloves
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 2 tbsp sunflower oil (or neutral cooking oil)
Instructions
In a small bowl, mix the breadcrumbs with the milk and let it sit for 5 minutes to soften.
In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, onion, garlic, parsley, egg, crushed coriander seeds, nutmeg, paprika, ground cloves, salt, and black pepper. Mix everything together thoroughly with your hands, but do not overmix as this can make the meatballs tough.
Using your hands or a small scoop, shape the mixture into meatballs about the size of a golf ball. Place them on a plate or baking sheet as you go.
Heat the sunflower oil in a large skillet over medium heat. Once the oil is shimmering, add the meatballs in batches, being careful not to overcrowd the pan.
Cook the meatballs for 3–4 minutes per side, turning occasionally, until they are browned on all sides. Reduce the heat slightly if the meatballs brown too quickly.
Once all meatballs are browned, reduce the heat to low, cover the skillet with a lid, and let them cook for an additional 5–7 minutes to ensure they are cooked through. You can test one to make sure the center is no longer pink.
Serve the frikadelle hot as part of a meal with mashed potatoes, a fresh salad, or as part of a barbecue spread. They also pair great with a dollop of Mrs. Ball's chutney or a side of tomato relish.
Nutrition Facts
Calories |
641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 735 mg | 32% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 3.3 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 81 mg | 6% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 548 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
