FRIKKADELLE – SOUTH AFRICAN
MEATBALLS
This is a simple and very tasty, flavorful and traditional tender meatball recipe with a rich, thick sauce that is popular in South Africa. In Denmark there is a similar recipe as well. Obviously, this is a bit different to either of those, as this is a lower carb version. I love the way it is made. It is an excuse to use my brand new fire engine red stand mixer. Keep in mind I had an antique mixer at the beach house that I was using, and had in my possession for many, many years. Not really an antique but it might as well be, as I think it had to be at least 30 years old. I had to manually spin the bowl. So, it was time, and I am thrilled with my Cuisinart mixer. I did have another at my primary house, but nothing like this one. I am sure we overpaid even although it was being sold at a discount at Panafoto. Everything in the States like this is so much less expensive, but ordering online would not be the best idea, as the shipping for something so heavy would be too costly.
Anyway, back to this recipe which is a tasty meatball dish with a delicious and rich-tasting thick sauce. I needed to thin my sauce a bit at the end. Just use a bit more chicken stock or cream. Perhaps reduce the sauce less and not quite as much as I did.
You can spice these meatballs up even more using paprika, mustard, garlic, etc. This is a very basic recipe for Frikkadelle and thus quite flexible.
Typically, these meatballs are made with a mix of ground beef and ground pork. I just had ground beef on hand, but you can certainly do that, if you prefer.
Using a cookie scoop, I made uniformly-sized meatballs. However, you can also simply measure out 2 tablespoons of meat and roll into a ball.
In South Africa ground beef is referred to as mince most often. These meatballs are made in a skillet instead of baked in the oven.
Ingredients:
11/2 lbs ground beef, OR a mix of beef and ground pork (0.680 kg)
1/2
cup grated onion (125 mL)
1/2
cup Gluten-Free Bake Mix 2, OR (125 mL)
almond flour PLUS 1 tbsp oat
fiber, OR (15 mL)
simply almond flour, OR 2 tbsp (30 mL) coconut flour
1 cup half-and-half, OR a mix (250 mL)
of cream and water
2 large eggs
11/2 tsp salt (7 mL)
1/2
tsp black pepper (2 mL)
2 tbsp butter (30 mL)
2 tbsp extra-light olive oil (30 mL)
Sauce:
1 tbsp butter (15 mL)
1 tbsp oat flour (15 mL)
11/2 cups chicken stock (375 mL)
1 tsp molasses (5 mL)
1/2
cup heavy cream (125 mL)
2 tsp fresh lemon juice (10 mL)
Salt and pepper, to taste
Instructions:
Use
paddle attachment in stand mixer. Add ground beef, grated onion and Gluten-Free Bake Mix 2, OR alternative; mix on low speed.
Add half-and-half, OR a mix of cream and water a small amount at a time,
mixing all the while. In small bowl,
whisk eggs with salt and black pepper.
Add to meat; mix.
In
large nonstick skillet add half the butter and olive oil. Form 2 tablespoonfuls (30 mL) of mixture
using a cookie scoop. Form a round shape
with hands and drop into the hot pan.
Cook meatballs, turning as necessary (to prevent them getting too dark
on one side) about 10 minutes over medium-low heat. Place in the sauce (heat
turned off). Repeat with remaining meatballs until they are cooked.
Sauce: In saucepot, melt butter and stir in oat
flour. Gradually whisk in chicken
stock. Add molasses. Bring to the boil, then reduce heat and simmer
until the sauce has reduced to just over 1 cup (250 mL). Stir in cream and lemon juice. Set the sauce
aside and heat up again when all the meatballs are ready to add to the sauce. Cook until the sauce is thickened. It may get too thick; then simply add more
cream or chicken stock.
Yield: 21 meatballs
3
meatballs with rich sauce per serving
454.7
calories
24.1
g protein
36.7
g fat
0.2 g fiber
6.3
g net carbs
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