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Ingredients 10 items

  • 450 g lean minced lamb
  • ½ teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  • 1 medium onion or 150 g, chopped
  • 2 cups frike or 320 g, washed and drained
  • 2 cubes MAGGI Less Salt Chicken Stock
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon white ground pepper
  • 4 cups or 1 liter of water
  • 1 tablespoon pine seeds toasted

How to prepare

  1. Mix minced lamb and black pepper in a mixing bowl. Divide the mixture into 20 meatballs. Arrange meatballs in a non-stick oven tray and bake in 180˚C oven for 12-15 minutes or until meatballs are well cooked.
  2. Heat oil in a saucepan and fry chopped onions for 3 minutes or until they become tender. Add Frike and stir then add MAGGI Less Salt Chicken Stock cubes, cinnamon powder, white pepper, prepared meatballs and water.
  3. Bring to boil with occasional stirring then cover and simmer on low heat for 30-35 minutes or until Freeke becomes tender.
  4. Serve in serving platter and garnish with the toasted pine seeds.

Nutritional informations

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