Frikkadels with Parmesan and fennel

Serve with your favourite side dish.
recipe, meatballs, parmesan, fennel
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Recipe from: 8 December 2015
Preparation time: 30 min
Cooking time: 8 min


  • 1
    slice white bread
  • 60
  • 250
    minced beef
  • 250
    minced pork
  • 1
  • 250
    Parmesan cheese, grated
  • 10
    fennel seeds
  • 15
    fresh oregano, chopped
  • 15
    fresh Italian parsley, chopped
  • 1
    garlic clove, bruised
  • 30
    fresh lemon juice
  • salt and freshly ground black pepper to taste
  • 30
    olive oil
Servings: Change Serving


Preheat the oven to 180°C.

Place the bread and milk in a large mixing bowl and set aside for about 2 minutes or until the milk has been absorbed. Add the mince, egg, Parmesan, fennel seeds, oregano, parsley, garlic, lemon juice and salt and black pepper and mix. Shape into frikkadels.

Heat the olive oil in a frying pan and fry the frikkadels for about 2 – 3 minutes on each side, until golden brown. Place the frikkadels on a baking sheet lined with baking paper and bake for about 6-8 minutes or until cook through.

Words and image: Home

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Read more on: recipe  |  meatballs  |  parmesan


Lentil frikkadels

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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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