4 porsies

• olie
• 1 ui, fyngekap
• 2,5 ml (½ t) droë pietersielie
• 5 ml (1 t) suurlemoensap
• 340 g (2 x 170 g-blikkies) tuna, gedreineer
• 2 snye witbrood, sonder korsies
• 125 ml (½ k) volroommelk
• 1 ml knoffelsout
• Knypie rooipeper
• 2 eiers
• 125 ml (½ k) koekmeel
• Olie vir diepvetbraai

Metode

1. Verhit olie en soteer ui en pietersielie tot ui sag is.
2. Verwyder van hitte en roer suurlemoensap en tuna by.
3. Week brood in melk. Roer broodmengsel by tunamengsel in braaipan en meng.
4. Voeg knoffelsout en rooipeper by.
5. Om in te rol Klits eiers in vlak bakkie.
6. Gooi koekmeel in vlak bakkie.
7. Skep teelepels tunamengsel en rol in geklitste eier en dan in koekmeel.
8. Verhit olie tot goed warm en braai tot goudbruin.
9. Plaas op kombuispapier om van oortollige olie ontslae te raak.
10. Sit saam met skyfies en groen slaai voor.

Translation

Tuna Meatballs

4 portions

• oil
• 1 onion, finely chopped
• 2.5 ml (½ t) dry parsley
• 5 ml (1 t) lemon juice
• 340g (2 x 170g tins) tuna, drained
• 2 slices of white bread, without crusts
• 125 ml (½ k) full cream milk
• 1 ml of garlic salt
• Pinch of cayenne pepper
• 2 eggs
• 125 ml (½ k) cake flour
• Oil for deep frying

Method

1. Heat oil and sauté onion and parsley until onion is soft.
2. Remove from heat and stir in lemon juice and tuna.
3. Soak bread in milk. Stir bread mixture into tuna mixture in frying pan and mix.
4. Add garlic salt and cayenne pepper.
5. To roll in Beat eggs in shallow bowl.
6. Pour cake flour into shallow bowl.
7. Scoop teaspoons of tuna mixture and roll in beaten egg and then in cake flour.
8. Heat oil until very hot and fry until golden brown.
9. Place on kitchen paper to get rid of excess oil.
10. Serve with chips and green salad.

Ingredients:

• 1/2 medium or 1 small yellow onion
• 4 cloves garlic, divided
• 1/2 medium bunch fresh parsley
• 1/2 cup unseasoned fine dried or panko breadcrumbs
• 1 cup whole or 2% milk, divided
• 1 large egg
• 1/2 teaspoon kosher salt, plus more as needed
• 1 tablespoon plus 1 teaspoon lemon pepper seasoning with salt, divided
• 1 1/2 pounds ground chicken
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/4 cups low-sodium chicken broth
• Cooked egg noodles, mashed potatoes, steamed rice, or crusty bread, for serving (optional)

Directions:

1. Preheat the oven to 425°F.
2. Line a baking sheet with parchment or a silicone baking mat.
3. Grate the onion directly into a large bowl.
4. Finely grate 2 garlic cloves into the bowl.
5. Finely chop the parsley, reserving 1 tablespoon for garnish, and add the rest to the bowl.
6. Add breadcrumbs, 1/4 cup milk, the egg, 1 tablespoon lemon pepper seasoning, and salt to the bowl.
7. Stir until the breadcrumbs are moistened.
8. Add the ground chicken and mix until combined.
9. Form the mixture into 2-tablespoon-sized meatballs and place on the baking sheet.
10. Bake until internal temperature reaches 165°F, about 12-15 minutes.
11. For the sauce, melt butter in a skillet over medium heat.
12. Add remaining garlic and flour, stirring for 1 minute.
13. Add remaining milk, lemon pepper seasoning, and chicken broth.
14. Simmer until thickened, 3-5 minutes.
15. Add meatballs to the sauce, coat evenly, and bake for another 10 minutes, or broil for 2-3 minutes for browning.
16. Garnish with reserved parsley.
17. Serve with your choice of side.

Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes | Kcal: 350 kcal | Servings: 4

Bestandele:

Frikkadelle:

• 2 dik snye witbrood
• 125 ml karringmelk
• 1 kg maer maalvleis
• 1 ui, gerasper
• 1 eier
• 12,5 ml blatjang
• 2 ml kerriepoeier
• 2 ml neutmuskaat
• 2 ml naeltjies
• Sout en peper
• Koekmeelblom

Sous:

• 25 ml margarine
• 4 groot uie, gekap
• 25 ml koekmeelblom
• 125 ml asyn
• 15 ml suurlemoensap
• 750 ml water
• 12,5 ml kerriepoeier
• 5 ml borrie
• 37,5 ml appelkooskonfyt
• 12,5 ml blatjang
• 10 ml suiker
• 6 ryp piesangs

Metode:

1. Stoofplaat en oond
2. Die frikkadelle: Week die brood in die karringmelk en meng dit met die res van die frikkadelbestandele, behalwe die koekmeelblom.
3. Vorm frikkadelle, rol dit in die koekmeelblom en pak dit lossies in ‘n oondskottel met ‘n deksel.
4. Voorverhit die oond tot 190° C ( 375° F )

Sous:

1. Verhit die margarine in ‘n kastrol en die braai die ui daarin tot sag.
2. Meng al anderbestanddele, behalwe die piesangs, en roer by die uie.
3. Snipper nou twee van die piesangsen roer dit by die sous.
4. Laat die sous ‘n paar minute prut tot die piesangs sag is.
5. Sny dieander 4 piesangs in skywe en versprei oor die frikkadelle in die oondskottel.
6. Giet die sousbo-oor, bedek en bak 1,5 – 2 uur tot gaar.
7. Lewer 6 porsies.
8. Sit voor met rys, klapper (opsioneel) en mengelslaai.

Translation

Curry and Banana Meatballs

Ingredients:

Meatballs:

• 2 thick slices of white bread
• 125 ml buttermilk
• 1 kg of lean minced meat
• 1 onion, grated
• 1 egg
• 12.5 ml chutney
• 2 ml curry powder
• 2 ml of nutmeg
• 2 ml cloves
• Salt and pepper
• Flour

Sauce:

• 25 ml margarine
• 4 large onions, chopped
• 25 ml cake flour
• 125 ml of vinegar
• 15 ml lemon juice
• 750 ml of water
• 12.5 ml curry powder
• 5 ml of turmeric
• 37.5 ml apricot jam
• 12.5 ml chutney
• 10 ml of sugar
• 6 ripe bananas

Method:

1. Stovetop and oven
2. The meatballs: Soak the bread in the buttermilk and mix it with the rest of the meatball ingredients, except the cake flour.
3. Form meatballs, roll them in the cake flour and pack them loosely in an oven dish with a lid.
4. Preheat the oven to 190° C ( 375° F )

Sauce:

1. Heat the margarine in a saucepan and fry the onion in it until soft.
2. Mix all other ingredients, except the bananas, and stir in the onions.
3. Now slice two of the bananas and stir them into the sauce.
4. Let the sauce simmer for a few minutes until the bananas are soft.
5. Slice the other 4 bananas and spread over the meatballs in the oven dish.
6. Pour the sauce over the top, cover and bake for 1.5 – 2 hours until cooked.
7. Makes 6 servings.
8. Serve with rice, coconut (optional) and mixed salad.

Ingredients:

• 2 lb fully cooked frozen meatballs (beef, chicken, turkey, veggie)
• ¾ cup honey
• 1 cup low sodium soy sauce
• ½ cup ketchup
• 4 Tablespoons olive oil
• 2 cloves minced garlic (or 1 teaspoon minced garlic in oil)
• ½ cup diced onion
• ½ teaspoon red pepper flakes

Directions:

1. Combine Sauce Ingredients:
   1. In a medium bowl, whisk together the honey, soy sauce, ketchup, olive oil, garlic, onion, and red pepper flakes.
2. Add Meatballs to Slow Cooker:
   1. Place the frozen meatballs into the slow cooker.
3. Pour Sauce Over Meatballs:
   1. Pour the prepared sauce over the meatballs, ensuring they are well coated.
4. Cook:
   1. Cover and cook on HIGH for 2.5-3 hours or on LOW for 4-6 hours.
5. Serve:
   1. Once cooked, give the meatballs a stir to coat them in the sauce again.
   2. Garnish with sliced green onions if desired, and serve hot.

Prep Time: 5 minutes | Cook Time: 2 hours 30 minutes | Total Time: 2 hours 35 minutes | Servings: 8

Ingredients:

For the Meatballs:

• 2 tablespoons unsalted butter
• 1 large sweet onion, sliced
• 1 pound lean ground beef
• 8 ounces shredded Swiss & Gruyère cheese blend, divided
• ½ cup panko bread crumbs
• ¼ cup chopped parsley
• 1 tablespoon grated onion
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 cups beef stock
• Additional:
  • Additional chopped parsley for garnish (optional)
  • Crusty French or Italian bread for serving (optional)

Directions:

1. Caramelize Onions:
   1. In a skillet over medium-low heat, melt butter.
   2. Add sliced onions and cook for 30-40 minutes, stirring occasionally, until browned and caramelized.
2. Prepare Meatballs:
   1. Preheat oven to 400°F. Mix ground beef, ¼ cup cheese, panko, parsley, grated onion, olive oil, garlic, salt, and pepper.
   2. Form into 12 meatballs and bake on a lined sheet for 15-18 minutes.
3. Assemble:
   1. Simmer beef stock and caramelized onions, reducing slightly.
   2. Add baked meatballs to the skillet.
   3. Top with remaining cheese and bake at 350°F for 15-20 minutes until cheese is bubbly.
4. Serve:
   1. Garnish with parsley and serve with crusty bread.

Ingredients:

• 1-1/2 pounds ground beef
• 1/4 cup packed brown sugar
• 1/4 cup milk
• 1/4 cup finely chopped onion
• 1/4 cup seasoned bread crumbs
• 1 large egg
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon olive oil
• 1 can (20 ounces) pineapple tidbits
• 1/2 cup water
• 1/2 cup white vinegar
• 1 tablespoon soy sauce
• 1/2 cup sugar
• 1/4 cup ketchup
• 2 tablespoons cornstarch

Directions:

1. In a large bowl, combine the first eight ingredients.
2. Shape into 1-1/2-in. balls.
3. In a large skillet, heat olive oil over medium heat.
4. Brown meatballs in batches; drain.
5. Drain pineapple, reserving juice; set aside. In the same skillet, combine the water, vinegar, soy sauce, sugar, ketchup, and reserved pineapple juice.
6. Bring to a boil.
7. Return meatballs to the skillet. Reduce heat; cover and simmer for 10 minutes.
8. Combine cornstarch and cold water until smooth; stir into skillet.
9. Bring to a boil; cook and stir for 2 minutes or until thickened.
10. Add pineapple; heat through.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 350 kcal | Servings: 6 servings

Ingredients

• 1 lb lean ground beef o
• 2 eggs, beaten with 1/2 cup milk
• 1/2 cup grated Parmesan
• 1 cup panko or bread crumbs
• 1 small onion, minced
• 2 cloves garlic, minced
• 1/2 teaspoon oregano
• 1 teaspoon salt
• freshly ground pepper to taste
• 1/4 cup minced fresh basil

Directions

1. Mix all ingredients with hands.
2. Form into golf ball sized meatballs.
3. Bake at 350 degrees for 30 minutes

Frikkadelle:

1. Braai 1 gekapte ui in bietjie olie, braai 2 t medium kerriepoeier by en skep uit en koel af.
2. Meng vlg saam in bak: 2 dik snye dag-oue witbrood in bietjie water.
3. Druk water uit, voeg by: 80 ml melk, 600 gr maalvleis, 45 ml vrugteblatjang, 30 ml asyn, 1 groot gerasperde geelwortel ,1 geklitste eier en voeg uie mengsel by.
4. Geur met sout en peper.
5. Meng met vurk deur en vorm bolletjies.
6. Plaas in ‘n oondbak.

Sous:

1. Braai 3 gekapte ui in bietjie olie.
2. Roer 3 E medium kerriepoeier by, 125 ml asyn, 5 ml borriepoeier, 30 mil bruinsuiker, 60 ml appelkooskonfyt en 400 ml kookwater.
   1/4 t sout en 1 blikkie fyn- of stukkies pynappel met sous en al.
3. Kook 10 minute en gooi oor frikkadelle in oondbak.
4. Bak oop vir 45 minute by 180 gr C.
5. Bedien op wit rys.

Translation

Curry Pineapple Meatballs

Meatballs:

1. Fry 1 chopped onion in a little oil, add 2 t medium curry powder and scoop out and cool.
2. Mix the following together in a bowl: 2 thick slices of day-old white bread in a little water.
3. Squeeze out water, add: 80 ml milk, 600 g minced meat, 45 ml fruit chutney, 30 ml vinegar, 1 large grated yellow carrot, 1 beaten egg and add onion mixture.
4. Season with salt and pepper.
5. Mix with a fork and form balls.
6. Place in an oven dish.

Sauce:

1. Fry 3 chopped onions in a little oil, stir in 3 TblS medium curry powder, 125 ml vinegar, 5 ml turmeric powder, 30 mil brown sugar, 60 ml apricot jam and 400 ml boiling water.
2. 1/4 t of salt and 1 tin of fine or pieces of pineapple with sauce and all.
3. Cook for 10 minutes and pour over meatballs in baking dish.
4. Open oven for 45 minutes at 180 gr C.
5. Serve on white rice.

Bestandelle:

Frikkadelle:

• 2 dik snye witbrood
• 125 ml karringmelk
• 1 kg maer maalvleis
• 1 ui, gerasper
• 1 eier
• 12,5 ml blatjang
• 2 ml kerriepoeier
• 2 ml neutmuskaat
• 2 ml naeltjies
• Sout en peper
• Koekmeelblom

Sous:

• 25 ml margarine
• 4 groot uie, gekap
• 25 ml koekmeelblom
• 125 ml asyn
• 15 ml suurlemoensap
• 750 ml water
• 12,5 ml kerriepoeier
• 5 ml borrie
• 37,5 ml appelkooskonfyt
• 12,5 ml blatjang
• 10 ml suiker
• 6 ryp piesangs

Metode:

Stoofplaat en oond

Die frikkadelle:

1. Week die brood in die karringmelk en meng dit met die res van die frikkadelbestandele, behalwe die koekmeelblom.
2. Vorm frikkadelle, rol dit in die koekmeelblom en pak dit lossies in ‘n oondskottel met ‘n deksel.
3. Voorverhit die oond tot 190° C ( 375° F )

Die Sous:

1. Verhit die margarine in ‘n kastrol en die braai die ui daarin tot sag.
2. Meng al anderbestanddele, behalwe die piesangs, en roer by die uie.
3. Snipper nou twee van die piesangsen roer dit by die sous.
4. Laat die sous ‘n paar minute prut tot die piesangs sag is.
5. Sny dieander 4 piesangs in skywe en versprei oor die frikkadelle in die oondskottel.
6. Giet die sousbo-oor, bedek en bak 1,5 – 2 uur tot gaar.

Lewer 6 porsies.
Sit voor met rys, klapper (opsioneel) en mengelslaai.

Uie Mengsel:

• Sny 5 groot uie
• Olie
• 1 eetlepel kerrie
• 1 eetlepel borrie
• 1 eetlepel mielieblom
• 2 koppie bladjan
• 1 koppie konfyt
• 1 koppie rooiwyn

1. Meng alles mooi.

Frikkadelle:

• 700gram maalvleis
• Halwe koppie oats
• 1 eier
• Halwe ui fyn gekap
• 1 eetlepel borrie
• 1 eetlepel kerrie
• Halwe teelepel koljander
• Halwe teelepel naeltjies
• Halwe teelepel kaneel
• halwe teelepel paprika
• 1 teelepel sout
• 1 koppie bladjan
• 1 eetlepel kruie

1. Meng goed en vorm vleis balle/frikkadelle.
2. Sit in oondbak met olie, braai die frikkadelle tot bruin.
3. Gooi uie mengsel oor die frikkadelle.
4. Maak toe met foelie en bak vir ‘n uur.
5. Haal foelie af en bak vir nog 15min.

Geniet.