Cocktail Frikkadels recipe

Whip up this recipe for Cocktail Frikkadels – perfect for a party!

Ingredients
2 t (10 ml) powdered gelatine
500 g pork sausage meat
500 g lean beef mince
2 t (10 ml) Ina Paarman’s Meat Spice
1 T (15 ml) ground cumin
1 cup (250 ml) soft white breadcrumbs
4 T (60 ml) Ina Paarman’s Roast Onion Soup & Gravy Powder
1 cup (250 ml) cold water
2 x 25 g Ina Paarman’s Liquid Beef Stock

Coating:
2 cups (500 ml) soft white breadcrumbs, finer is better
2 t (10 ml) Ina Paarman’s Chilli & Garlic Seasoning

To Fry:
3 T (45 ml) butter
½ cup (125 ml) olive or canola oil

To Dip:
Ina Paarman’s Sweet Chilli Chutney

How to
Sprinkle the gelatine over the minced meat. Mix all the ingredients for the frikkadels together with a small knife. Leave to rest for 10 minutes.

Roll into small balls (a heaped teaspoonful, is the perfect size).

Mix the soft breadcrumbs and Chilli & Garlic Seasoning together for the coating. Roll the mini-frikkadels in the breadcrumb mixture. Refrigerate until ready to cook.

Pan-fry in butter and oil. Serve warm or at room temperature speared on cocktail forks with Sweet Chilli Chutney for dipping.

Tip:
Don’t leave out the gelatine, it keeps the meatballs moist. They will freeze well, either raw or cooked.

By: Ina Paarman

Recipe ID 33230

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