Meatballs or frikkadelle as we know them in South Africa, are a go-to for any home cook. They're easy and cost-effective and can be served on top of buttery mash, with your favourite pasta or as an alternative burger patty. Make them small and they are popular canapés (party frikkadelle) and if you really want to stay true to tradition, enjoy them cold on a road trip! Go with a glass of Leopard's Leap Merlot - a much-loved choice with our meatballs - or even the Natura De-alc Red when you're going alcohol free.
Makes 24
Ingredients
½ tablespoon fennel seed
2 tablespoons whole coriander seeds
700g lean ground beef
500g lean ground lamb
1 cup soft breadcrumbs
3 tablespoons beef stock granules
1 medium onion, finely chopped
2 garlic cloves, minced
¼ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon fresh ground black pepper
½ teaspoon ground allspice
1⁄3 cup balsamic vinegar
1 egg, beaten
2 tablespoons vegetable oil
Method
Grind the whole fennel and coriander seeds with a mortar and pestle until a coarse consistency.
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, roll into balls then press slightly so they resemble chubby hamburgers.
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 or with with your pasta of choice.
Enjoy with Leopard's Leap Merlot or our de-alcoholised Natura Red.