Meatballs in brandy sauce: A flavour-packed family dinner

When the whole family is spending long weekends together, it’s a great time to make some tasty new dishes. South Africans love meatballs almost as much as Italians and they’re called “frikkedels” here. We also enjoy a tot of brandy every so often and we make some great ones locally, so there’s often a bottle at home. Now, it’s time to combine them into this meatballs in brandy sauce so that your family can experience the rich and luxurious flavours.

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Meatballs in brandy sauce suggestions

For the binding of the meatballs, you can either use bread or Korn Flakes crumbs and making sure they’re not too dense. The apple juice adds some sweetness and zest to the meatballs. The sauce is made from those tasty drippings you never want to get rid of and using a rich and potentially aged brandy is your best chance of adding that flavour. The alcohol cooks away, so it’s very family-friendly. When finishing the sauce, add some butter as you bring everything together.

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Put some new flavours into your favourite meals. Try these meatballs in brandy sauce tonight with some roasted veggies, rice or even pasta.

Last updated on 27 April 2023

Meatballs in brandy sauce recipe

5 from 1 vote

Recipe by Irene Muller Course: MainCuisine: GlobalDifficulty: Easy

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Ingredients

• 3 slices 3 brown bread

• 675 g 675 minced beef

• 1 large 1 green apple (peeled and grated)

• 1 large 1 onion (finely chopped)

• 2 2 eggs

• 5 ml 5 mixed herbs (chopped)

• 1 sprig 1 fresh parsley (coarsely chopped)

• salt and black pepper (freshly ground)

• 16 16 cooked baby potatoes

• 15 ml 15 cake flour

• 150 ml 150 beef stock (made a beef stock cube)

• 150 ml 150 apple juice

• 30 ml 30 fresh cream (or milk)

• 30 ml 30 Klipdrift Export

Method

• Preheat the oven to 200°C.
• Soak the bread in a little water and then make your breadcrumbs by pressing out the water and crumbling the bread. Add these breadcrumbs to the mince.
• Add the apple and onion to the mince and bread mixture and mix well.
• Beat the eggs and add to the minced meat mixture.
• Add the mixed herbs, parsley, salt and pepper. Mix well.
• Shape the meatballs and place in an ovenproof dish.
• Bake uncovered, at 200°C for about 20 minutes.
• Remove the dish from the oven and pour off the juices into a frying pan.
• Add the peeled, cooked potatoes to the meatballs and reduce the oven temperature to 140°C. Bake the meatballs and potatoes for 10 minutes.
• Add the cake flour and some butter to the meat juices in the frying pan and mix well.
• Gradually add the beef stock and apple juice. Stir until this mixture thickens.
• On a low heat, stir in the cream / milk and Klipdrift Export until the mixture is smooth. You can pour this sauce over the meatballs or serve alongside the meatballs and potatoes.

Notes

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