Cocktail Frikkadels

Cocktail Frikkadels

One cannot have a drinks party without mini-frikkadels!

You will need:
  • 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
Method

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.

  • Cocktail frikkadels   prep 1

Ina's Tip

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