Ingredients

Method

For the frikkadels:
• 500 g free-range lamb mince
• 360 g Woolworths exotic tomatoes, finely diced
• 1 red onion, grated
• 1/4 cup fresh parsley, chopped
• 1/4 cup panko breadcrumbs
• 1 free-range egg
• 1 T Worcestershire sauce
• 1 T brown vinegar
• sea salt and freshly ground black pepper, to taste
• 2 T olive oil
• 1 T butter
• 4 rotis, for serving
For the beetroot raita, mix:
• 1 cup plain yoghurt
• 1 beetroot, peeled and grated
• 2 mini cucumbers, grated
• salt, a pinch
• lemon juice, a squeeze
For the coconut sambal, mix:
• 60 g fresh or desiccated coconut
• 1 t fresh coriander, chopped
• 1 lime, zested

Method

Ingredients

1. Preheat the oven to 180°C.

2. To make the meatballs, combine the mince, tomato, onion, parsley, breadcrumbs, egg, Worcester sauce and brown vinegar.

3. Season to taste, then mould the mixture into large balls. Place a nonstick pan over a medium to high heat and add the olive oil and butter.

4. When hot, brown the frikkadels on all sides for a few minutes.

5. Transfer to an ovenproof dish and bake for 10–15 minutes, or until firm and cooked through.

6. Heat the rotis in a dry pan or under the grill and serve with the meatballs, raita and sambal.

Browse more meatball recipes here.