Makes 20 small meat balls
- 450 to 500 g lamb mince
- 1 small red onion, very finely chopped
- 1 egg
- ½ cup breadcrumbs
- ¼ cup finely chopped fresh parsley
- Salt and pepper
- 1/3 cup beer, ale or beef stock
- Preheat the oven to 180° Celsius.
- Mix together the mince, onion, egg, breadcrumbs, parsley and salt and pepper.
- Roll the mince mixture into small balls and pack loosely in an ovenproof dish. Pour the liquid into the dish and cover with foil.
- Cook for 30 minutes, then remove the foil and cook for another 10 to 15 minutes until the liquid has cooked off entirely and the frikkadelle are a nice brown colour.
- Serve with tomato relish (opt.)
(These meat balls can also be fashioned into larger patties and used to make burgers.)
For the Tomato Relish
- 300 g ripe red tomatoes
- 15 ml oil
- 1 medium red onion, peeled and finely chopped
- 2 teaspoons crushed garlic
- ¼ cup brown sugar
- ¼ cup red wine vinegar or brown vinegar mixed with
- 15 ml balsamic vinegar
- Blanch, peel and dice the tomatoes and set aside. (*Or used chopped and peeled tinned tomatoes)
- Heat the oil over medium heat, add the garlic and onion and sweat gently for about 10 minutes until the onion starts becoming translucent. Add the chopped tomatoes, sugar and vinegar and simmer gently for about half an hour until the liquid has totally reduced
(This relish is also delicious with an English breakfast, Boerewors roll or Putu)