Dutch forced meatballs

Dutch forced meatballs

Frikkadels

By
From
My Feast
Serves
6
Makes
24
Photographer
Chris Chen

These are Sri Lankan Dutch-influenced meatballs and a favourite of the burgher community. I love this snack and there are many versions all over the world wherever there is anyone with a bit of Dutch blood, such as Sri Lanka and South Africa, and each region has its own unique interpretation.

Ingredients

Quantity Ingredient
450g ground beef
1 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 tablespoon red onion, chopped
1 thick slice bread, lightly toasted and grated
1 teaspoon fennel seeds, lightly toasted and finely ground
1 small pinch crushed saffron threads
1 tablespoon fennel, chopped
2cm young ginger, chopped
garlic, chopped
1/2 lime, juiced
4 eggs, lightly beaten
ghee, for shallow-frying, (see glossary)
200g dried fine breadcrumbs

Method

  1. Preheat the oven to 180°C and line a baking tray with paper towel.
  2. Place the beef in a large bowl, season with the salt, pepper, cloves and cinnamon. Add the onion and grated bread, fennel seeds, saffron, chopped fennel, ginger and garlic. Moisten with the lime juice and a half of the beaten egg and mix well using your hands to combine. Using damp hands, form the mixture into golf ball-sized balls.
  3. Heat the ghee in a frying pan over medium heat. Dip the balls in the remaining beaten egg, shaking off the excess, roll in the breadcrumbs and shallow-fry, in batches, until golden all over. Remove with a slotted spoon, place on the prepared tray and bake for 5 minutes or until cooked through.
Tags:
My
Feast
Peter
Kuruvita
Asia
Asian
island
SBS
My Sri Lanka
Island Feast
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