OVEN MEATBALLS
1 kg of lean beef mince
1 onion, finely chopped
1 tomato, finely chopped
1 green pepper, finely chopped
4 cloves of garlic, peeled and finely chopped
3 tablespoons of oil
3 teaspoons of salt
1 tablespoon of freshly ground pepper
1 teaspoon of chili powder
1 teaspoon of any other spice your prefer, for eg. cumin or coriander powder or paprika
A handful of chopped coriander or parsley
1 cup of bread crumbs
2 eggs
Fry the onions till golden in the oil, add tomato, green pepper and garlic and fry for about 8-10 minutes. Remove and cool a bit.
Add all the rest of the ingredients in a bowl and add the onion mix, give a thorough mix through with your hands.
Line a baking sheet with foil or baking paper and shape round balls with your hands and place neatly next to each other on the tray. Place in the fridge for 30 minutes.
Remove from fridge, drizzle with a little oil and bake in a preheated oven at 220°C until deliciously brown in colour.
Tip – you can place a piece of cheese in the middle of your frikkadel or meatball before baking in the oven. Serve with mashed potatoes and veg. Atchar, beetroot or sweet yellow rice.
Recipe: John Louis Streiche
Note and photo: Marlene Potgieter – I made this recipe and formed the meatballs in walnut sizes, I got +- 50 mini meatballs.
