Prep 30 mins
Cook 30 mins
Frikadelle translated is "meatballs". I developed this recipe to recapture the flavours of the rustic South African sausage - "boerewors" means farmer's sausage.
- 1⁄2 tablespoon fennel seed
- 2 tablespoons whole coriander seeds
- 1 1⁄2 lbs lean ground beef
- 1 lb lean ground lamb
- 1 cup soft breadcrumbs
- 3 tablespoons low-sodium beef bouillon granules
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1⁄4 teaspoon ground cloves
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 teaspoon ground allspice
- 1⁄3 cup balsamic vinegar
- 1 egg, beaten
- 2 tablespoons vegetable oil
- Grind the whole fennel and coriander seeds with a mortar and pestle until a coarse consistency. Or, place them in a small Ziploc bag and hammer with a meat mallet, smooth side.
- In a large mixing bowl combine all ingredients in the order given.
- Mix well so that everything is evenly distributed.
- Using an ice cream scoop - or a 1/3 cup measure - roll into balls then press slightly so they resemble chubby hamburgers - 2" in diameter - 3/4" thick.
- At this stage you can freeze them as you would hamburgers.
- To cook - heat the oil in a non stick frypan and brown on both sides.
- Use the pan juice to fry up some sliced onion and make a rich onion gravy.
- Return the patties to the gravy and cook on low until no longer pink.
- Serve on top of creamy garlic mashed potatoes.
- Instead of onion gravy - I sometimes simmer them in a curry sauce made of fried onion, garlic, curry powder (authentic quality) - coconut milk and crushed tomatoes in even quantities. Serve on basmati rice.
I made this for my Brother-in-law who is from South Africa. He raved about this recipe. He said the flavors were 'spot on' and he asked his wife to make it at least once a week from now on. Thanks for a great take on boerewors.
Outstanding! I tried mine the second time with ground pork instead of ground lamb, and chenged the fennel with fresh finely chopped green pepper (1 tablespn). Baaie Lekker!
I've made this recipe for several parties, both with and without the onion gravy. Each time all of the attendees request the recipe, and all the meatballs are gone early in the party! I've served this recipe to several people who don't eat lamb due to the gaminess that is sometimes present, but the spices completely remove any semblance of the gaminess of the lamb, so these are universally well-received! These are a staple in our home.