dried parsley Archives

Lamb recipes

Frikkadels with mash and smoor

1 hour 15 minutes

Braai recipes

Sifo’s perfect shisanyama platter

45 minutes

Braai recipes

Boerie rolls with iBhisto

35 minutes

Savouries recipes

Beef kofta rolls

30-35 minutes

Air-fryer recipes

Air-fryer crumbed lamb

20 minutes

Braai recipes

Sweet-and-sour ribs

2 1⁄2 hours

Parmesan-and-anchovy meatballs

Serves 2 to 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 35 minutes

Ingredients

500 lean beef mince
120 g breadcrumbs
2 cloves garlic, crushed
1 t dried parsley
50 g Parmesan, grated
1 lemon, zested
sea salt and freshly ground black pepper, to taste
6 anchovies, finely chopped
oil, for frying

For the gravy:

1 T butter
1 T olive oil
4 shallots, roughly chopped
1 red onion, roughly chopped
2 cloves garlic, crushed
1 T flour
2 cups beef stock
3 T Worcestershire sauce
1 t lemon juice
salt, to taste

Method

1. Preheat the oven to 180°C. Combine the meatball ingredients and roll into 10 balls. Pan-fry the meatballs in the oil in a heavy-based saucepan until golden brown.

2. To make the gravy, heat the butter and olive oil in a pan. Fry the shallots, red onion and garlic until soft.

3. Mix the flour and stock, add to the pan and reduce for 20 minutes. Season with Worcestershire sauce, lemon juice and salt. Pour the gravy over the meatballs and bake for 10 minutes.

Cook's note: Grated Cheddar instead of Parmesan is also delicious. Serve with charred Tenderstem, blanched frozen broccoli or cauliflower cheese.

Find more meatball recipes here.

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistant: Bianca Strydom

Harissa-rubbed chicken with heirloom tomato salad

Stone fruit burrata salad

Chocolate mousse breakfast dessert

Frikkadels with mash and smoor

Sifo’s perfect shisanyama platter

Boerie rolls with iBhisto

Beef kofta rolls

Air-fryer crumbed lamb

Sweet-and-sour ribs

Skilpadjies with “Soweto sauce”

Parmesan-and-anchovy meatballs

Parmesan-and-anchovy meatballs

Ingredients

Method