Of course here in South Africa, the meatball is better known as a frikkadel, and is usually prepared with beef mince, onion, bread, eggs and spices and then deep fried or baked.
\nIf you want to celebrate National Meatball Day and cook a fabulous meal for your friends and family, featuring the popular meatball, then why not try these recipes from two chefs from Capsicum Culinary Studio – South Africa’s largest cooking school with six campuses across the country.<\/p>\n
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Asian Chicken Meatballs with an Asian Dipping Sauce\u00a0<\/strong> (courtesy Chef Chantel Williams, Rosebank campus)<\/p>\n Ingredients<\/u> Method<\/u> Asian dipping sauce<\/strong><\/p>\n Ingredients<\/u> Whisk all the ingredients well and serve with the Asian chicken meatballs<\/p>\n Monster Meatballs<\/strong> (courtesy Chef Caren Marimuthu, Durban campus) Ingredients<\/u> Method<\/u> To make Monster Sliders<\/u> While not all food appreciation days are worth writing home about (National Turkey Neck Soup Day anyone?), National Meatball Day – celebrated on Tuesday, March 9 – is definitely a day worthy of note given the amazing number of different dishes that can be created using the humble meatball. Food historians believe that meatballs were […]<\/p>\n","protected":false},"author":24,"featured_media":14456,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2060],"tags":[3908,1564,3907],"class_list":{"0":"post-14453","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine","8":"tag-capsicum-chefs","9":"tag-capsicum-culinary-studio","10":"tag-national-meatball-day"},"yoast_head":"\n
\n500g chicken fillets
\n2-3 garlic cloves, crushed
\n3g of fresh ginger, peeled and chopped
\n3 tbsp of fresh coriander, chopped
\n1-2 red or green chillis, deseeded<\/p>\n
\nPlace all the ingredients in a food processor and combine until you get a fairly smooth consistency. Scoop up a tablespoon of the mixture and roll into balls, dust in flour and shallow fry for 3 to 5 minutes until golden brown and crispy.<\/p>\n
\n4 tbs soya sauce
\n1 tbs lime juice
\n1 tbs brown sugar or palm sugar
\n\u00bd tbs sesame oil
\nFreshly chopped coriander<\/p>\n
\n(makes 12 slider meatballs or 36 regular sized meatballs)
\n“My go to meatball recipe is one I most often use for making meatball sliders, hence the name \u2018monster meatballs\u2019 because it\u2019s a little bigger than your average sized meatball. Sliders are perfect for a family meal and can last up to 3 months in the freezer.”<\/em><\/p>\n
\n500g ground beef
\n250g ground pork (can be substituted for finely diced bacon)
\n1 medium onion, minced
\n3 garlic cloves, crushed
\n180ml breadcrumbs
\n5ml paprika
\n5ml dried oreganum
\n5ml fresh thyme, minced
\n5ml fresh rosemary, minced
\n10ml salt & black pepper
\n1 egg, beaten
\n15ml milk
\n15g parmesan cheese, grated
\n30g butter, cubed (cold)
\n20ml olive oil<\/p>\n
\nPrepare a baking tray by brushing it with oil or coating with baking spray.
\nAdd ground beef and ground pork to a large bowl.
\nAdd onion, garlic, breadcrumbs, spices and herbs to the ground meat and combine
\nMix in beaten egg, milk and parmesan to bind together.
\nDivide mixture into 12 equal portions. Place a single cube of butter into each portion (as the meatball cooks, the butter melts and adds moisture to the meatball).
\nShape the meatball around the butter cube forming a ball.
\nEvenly coat each meatball in olive oil, place on a prepared baking tray and refrigerate for an hour.<\/p>\n
\nPreheat oven to 180\u00b0C
\nFry meatballs in a little oil, over medium-high heat till half done.
\nOnce firm, gently press down using the back of a fork or spatula.
\nSlice 12 mini buns in half horizontally. Place bottom halves cut side up, onto a prepared baking tray. Place a meatball on each roll. Top meatballs with a tomato-based pasta sauce, add a couple of fresh basil leaves and grated cheddar and mozzarella. Place bun tops over the meatballs and bake for 10 to 15 minutes or until cheese has melted and sauce is heated through.<\/p>\n","protected":false},"excerpt":{"rendered":"