Meatballs recipes Archives

Lamb recipes

Frikkadels with mash and smoor

1 hour 15 minutes

Chickpea recipes

Ostrich frikkadel traybake

40 minutes

Meatballs recipes

Ostrich frikkadels subs

30 minutes

Cheese recipes

Parmigiano Reggiano chicken meatballs with polenta

40 minutes

Beef recipes

Frikkadels with roast red pepper sauce

30 minutes

Italian recipes

Creamy fennel polpette with soft polenta

25 minutes

Meatballs recipes

Ostrich frikkadels with gochujang and yoghurt dip

10 minutes

Great value

Meatball lasagne

70 minutes

Meatballs recipes

Meatball soup

20 minutes

Meatball soup

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

2 T olive oil
600 g Woolworths beef-and-pork frikkadels
2 leeks, chopped
4 cloves garlic, chopped
3 cups beef stock
sea salt and freshly ground black pepper, to taste
1 bunch cavolo nero (or 180 g kale), chopped
1 T balsamic vinegar
Parmesan, grated, for sprinkling
olive ciabatta, for serving

Method

1. Heat the olive oil in a large, deep pan. Fry the meatballs until golden brown but not cooked through. Remove from the pan.

2. Add the leeks and fry over a low heat until soft. Add the garlic and cook for 1 minute, then add the meatballs and stock and cook for 10 minutes.

3. Season and add the cavolo nero or kale and cook until wilted, about 2 minutes. Stir in the balsamic vinegar. Sprinkle with the Parmesan and serve with the ciabatta.

Find more meatball recipes here.

Photograph: Dirk Pieters
Production: Abigail Donnelly
Food assistant: Bianca Strydom

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Frikkadels with mash and smoor

Ostrich frikkadel traybake

Ostrich frikkadels subs

Parmigiano Reggiano chicken meatballs with polenta

Frikkadels with roast red pepper sauce

Creamy fennel polpette with soft polenta

Ostrich frikkadels with gochujang and yoghurt dip

Meatball lasagne

Meatball soup

Meatball soup

Ingredients

Method