45 minutes

  • Serving Size:   12
  • Dairy-Free:   True
  • Weight Watcher Points:   8
  • side dish
  • ... Ingredients Loading

Preheat oven to 180C.In a large bowl, add 600g of minced beef.Finely chop 1 medium onion. I used 1/2 of a very large onion here.

Add the onions to the beef.Finely chop 1 large or 2 medium tomatoes.

Add the chopped tomatoes to the beef.Chop up some parsley till you get about 1/4 cup worth.

Add all the chopped ingredients to the beef and combine well.

Add 1 tablespoon of finely chopped garlic.

Combine well.

Add 1/3 cup of breadcrumbs, 1/2 teaspoon turmeric, 1 teaspoon of salt, 1/2 teaspoon of finely grounded black pepper, 1 tablespoon of balsamic vinegar, 1 tablespoon of Maggie seasoning sauce, 1 teaspoon of sugar and 1 extra large egg.

Mix well.Using a large ice cream scoop or any small container, measure out equal amounts of the meat mixture and roll into tight balls.

Place the meatballs on a baking sheet so that they dont make a sticky mess. Store in a tight container in the fridge if they are not to be cooked immediately.

Add 2 to 3 cups of cooking oil into a large saucepan. Ensure that there is enough oil to cover at least 1/3 of the meatballs when you add them in later.When the oil is VERY hot.

Add the meatballs in to cook. Cook at high heat.It will take less than a minute for one side to be very golden brown. Turn them over and cook the other side till they evenly golden brown.Try not to press on the meatballs and keep them in a round shape as much as possible.Once the meatballs are browned, place them on a baking tray lined with baking paper and chuck them into the preheated oven.

Bake at 180C for 5 to 10 mins, depending on the size of your meatballs.The meatballs are done when clear meat juices trickle out of them.While the meatballs are cooking, you can make a sauce. You can make a tomato salsa or use chutney to serve with the meatballs if you would like to skip this step. Or just use heated pasta sauce in a jar. Its your own preference.

Add 1 heaping teaspoon of Bisto gravy mix into a bowl.

Add 1 cup of water and mix well.

Add the Bisto mixture to a saucepan and heat till it simmers. Stir occasionally.

Add 2 tablespoons Shaoxing huatiao wine or any cooking wine, 1 tablespoon of oyster sauce and 1 teaspoon of sugar.

Mix well.The sauce is ready once it has thickened.

Serve the frikkadels with the brown sauce, mashed potatoes and some steamed vegetables.


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