- 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
Frike with Meatballs
INGREDIENTS
Frike with Meatballs with
Frike with Meatballs with 
- 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
NUTRITIONAL INFORMATION
Frike with Meatballs with
Frike with Meatballs with
- Energy 421 (Kcal)
- Protein 27 (g)
- Carbohydrate 54 (g)
- Total Fat 12 (g)
HOW TO PREPARE
Frike with Meatballs with
Frike with Meatballs with
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.
REVIEWS
Frike with Meatballs with
