Frikadelle - South African Meatballs - Boerewors Style

Frikadelle translated is "meatballs". I developed this recipe to recapture the flavours of the rustic South African sausage - "boerewors" means farmer's sausage.

• Ready In: 1 hr
• Serves: 24

Ingredients

• 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

Directions

1. 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.
2. In a large mixing bowl combine all ingredients in the order given.
3. Mix well so that everything is evenly distributed.
4. 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.
5. At this stage you can freeze them as you would hamburgers.
6. To cook - heat the oil in a non stick frypan and brown on both sides.
7. Use the pan juice to fry up some sliced onion and make a rich onion gravy.
8. Return the patties to the gravy and cook on low until no longer pink.
9. Serve on top of creamy garlic mashed potatoes.
10. 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.