You will need
500 g lean beef mince
2 t (10 ml) Ina Paarman’s Garlic Pepper Seasoning
½ cup (125 ml) soft breadcrumbs (white or brown)
4 T cup (60 ml) Ina Paarman’s Roast Onion Soup and Gravy Powder
½ cup (125 ml) cold water
2 T (30 ml) olive oil
1 x 400 g Ina Paarman’s Tomato & Basil Pasta Sauce
½ cup (125 ml) water
chives to garnish
1 cup (250 ml) soft white breadcrumbs, finer is better
1 t (5 ml) Ina Paarman’s Chilli & Garlic Seasoning
¼ cup (60 ml) grated pecorino cheese
Minced veal, lean pork or chicken can be used in place of beef.
Mix all the ingredients for the meatballs, except the oil, lightly together with a small knife. Leave to rest for 10 minutes. Divide the mixture and roll into ten balls.
Brown them lightly all round in the oil in a biggish saucepan or frying pan. Add the Tomato & Basil Pasta Sauce to the browned meatballs, pour the water into the pasta bottle, shake to remove every last drop of sauce, and add to pan. Turn the heat down to low, place a lid on the saucepan and simmer slowly for 20 minutes.
Serve with spaghetti, rice or mashed potatoes and the vegetables or salad of your choice. Garnish with snipped chives.
Variation: Cocktail frikkadels
Make the balls much smaller using the meatball recipe above (you should get ± 24), roll them in a breadcrumb and cheese mixture before pan-frying.
Mix the soft breadcrumbs, Chilli & Garlic Seasoning and pecorino cheese together. Roll the mini-frikkadels in the breadcrumb mixture. Pan fry in a little olive oil. Serve warm or at room temperature, speared on toothpicks with a sage leaf.