Mix it always with a fork. The more you do with the hands, the

I was in st. 6 ingilse mon an at my boyfriend mon an heard my mother's meatballs 'meatballs' name! I was indignant. Immediately decided to make a farmer of him and, today, he has more time for Afrikaanses as Souties. Show your net.
One thing, however, is like a glaringly obvious: the type of meat you are going to use, the taste and texture largely determines. Anything other than extra lean mince will be a greasy affair at least. Give that extra R5 / kg out and buy mince with minimum fat.
My grandmother believed in soetsuurdeeg biscuit crumbs. If you do not have your hands on it can not lie, use store crumbs. Now not a cup of crumbs per cup of meat, but as for the binding and flavor once.
Mix it always with a fork. The more you do with the hands, the 'tougher' touch the mixture, and the more they feel you have a rubber chew ball, though the smell is heavenly.
Roll into balls quickly - the size, you decide. Fry in a little oil until golden brown, or cover with foil, and squeeze in a 180 degree oven. After an hour you can see whether you cooked enough, and simply remove the foil so the dish color can get in the oven.
The options are endless. I prefer the old method as little as possible. Afterwards you can pastas and sauces and dips make flipping to enjoy. But if your basic taste right, your meal a success.
I Love Meatballs !! I remember Meatballs with lumps mash (mash that's cooked but not fine - with butter) and green beans in a white sauce like my mom always made. Recipe is the same mother just did not use breadcrumbs, but a slice or two of bread dipped in water and re-expressed, a papperysel that excellent bonding. My kids kill it if I smallish 'meatballs' with mashed' bacon kips cookies - I just grate it in - then you leave the salt and pepper and Spices - the bacon flavor is quite divine - also works fine on a spagetti with A tamatiesousie hmmmmmm ... I'll just make Meatballs tonight !!!

I love frikkadele, not only because I could actually do without a mess of it, but also because it is a nice way of getting vegetables into children's food to be smuggling. I grate just a root fine and it goes to ... cauliflower and broccoli also fly just by me whizzing machine mon an was the stem and go there ... But too clever, even if I say so myself, and then I make these delicious little balls that they so in one or two bites can eat ... Oi, it works every time ....
Scopa

Thank you for the nice recipes. mon an I followed your recipe and grated mon an carrot as well. Of course the slice of white bread, egg, onion - do not salt etc once. Grab the 'balls' in an ovenproof dish. Mix a packet of tomato cream soup with water and pour it over the top! The tomato soup has enough salt and wallahhhh delicious meatballs.
Wow, that's a good plan. I tasted just a bed of onions and garlic in the bottom ovenproof dish, and then served on samp! And fresh thyme oorgestrooi when it comes out of the oven, and you turn round taste in your mouth.
Eish !!!

mon an Just want to know what happened to Afrikaans? There are many words in our language that we can use instead of I LOVE MEATBALLS ??? "it's mash (potatoes kapok) A papperysel that excellent bonding. (Excellent bonding) the bacon flavor is quite divine - (The bacon flavor is quite heavenly!)
No girlfriend! Why do you want to howl in buckets? Rather come down tonight and we four do the sushi thing. Portuguese bugger, we do raw fish and red wine and chatting baaaaie delicious. Wait, J & M to talk, we'll listen: lol:
Fortunately, ovens bilingual goodies, they understand each chef's language. Whether you're loving meatballs with outstanding bond with mash or potaties Devine smaaking put bacon, cooked everything hap ne Skorie?

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Use the above recipe and make Frikkies cooked in a saucepan. Remove mon an when cooked. Add beef stock (beefstock) and a tablespoon of flour and let it brisk boil until it thickens. Use it as a sauce. Taste just salt and pepper quality!
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