Entree: South Africa – Cape Malay – Frikkadel (Spiced Cape Malay meatballs, pan-fried or baked and served with chutney)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Additional 5 min

Total 38 min

Ingredients

- 1 lb (454 g) ground beef
- 1 cup (90 g) fresh breadcrumbs
- 1/3 cup (80 ml) milk
- 1 large egg (approx. 50 g)
- 1 small onion, finely chopped (about 80 g)
- 2 cloves garlic, minced (about 6 g)
- 1 tbsp (15 ml) mild curry powder (Cape Malay style if available)
- 1 tsp (5 ml) ground coriander
- 1/2 tsp (2.5 ml) ground cumin
- 1/4 tsp (1.25 ml) ground turmeric
- 1/2 tsp (2.5 g) ground allspice
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) ground black pepper
- 2 tbsp (30 ml) fresh parsley, chopped (about 8 g)
- 2 tbsp (30 ml) vegetable oil for frying
- 1/2 cup (60 g) plain dry breadcrumbs for coating
- 2 tbsp (30 ml) apricot jam or mango chutney for serving
- Lemon wedges for serving

Instructions

1. Combine the 1 cup (90 g) breadcrumbs and 1/3 cup (80 ml) milk in a small bowl and let soak 5 minutes until softened.
2. In a large bowl mix the ground beef, soaked breadcrumbs, egg, chopped onion, minced garlic, curry powder, ground coriander, cumin, turmeric, allspice, salt, pepper and chopped parsley until just combined; avoid overmixing.
3. Form the mixture into 12 even meatballs (about 1.75 oz / 50 g each). Roll each meatball lightly in the 1/2 cup (60 g) dry breadcrumbs to coat.
4. Heat the 2 tbsp (30 ml) vegetable oil in a large skillet over medium heat. Brown the meatballs on all sides, about 6–8 minutes total, turning gently so they color evenly.
5. Transfer browned meatballs to a baking sheet and finish in a preheated 350°F (175°C) oven for 10–12 minutes, or until cooked through (internal temperature about 160°F / 71°C).
6. Warm the apricot jam or mango chutney if desired and serve alongside the frikkadel with lemon wedges and steamed rice or crusty bread.