Traditional South African meatballs made with spiced minced beef, served with a rich onion gravy. A hearty comfort food perfect for family dinners.
south african
Nutrition
High in protein from beef with moderate fat content and essential minerals from spices.
| Calories | 233 kcal |
| Energy | 976 kJ |
| Protein | 18 g |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 7 g |
| Cholesterol | 63 mg |
| Carbohydrate | 5 g |
| Sugars | 4 g |
| Dietary Fibre | 1 g |
| Sodium | 1167 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dinnermeal prepmain coursefreezer friendlyoven and roastingfamily friendly
Frikkadels - Traditional South African Meatballs (Video)
PantsDownApronsOn (Charlé Visser)
12
servings
0
per serve
0
minutes
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
For The Frikkadels
For The Onion Gravy
Equipment
Mortar and pestle
Baking tray
Mixing bowl
Oven
Skillet
Grater
Spice grinder
Instructions
1
Making the frikkadels
Preheat oven to 375 °F (190 °C).
Preheat oven to 375 °F (190 °C).
2
Grate the onion to release its juice and achieve a broken-down, semi-pulp texture (not chopped or puréed).
3
If using fresh spices, roast them in a dry pan over medium heat until fragrant. Blend in a spice grinder or crush with a mortar and pestle.
4
Add all ingredients to a bowl, double-checking to include each ingredient, especially the salt and spices.
5
Gently combine the mixture without overworking the meat to avoid a rubbery texture. Chill in the fridge for 10 minutes.
6
Once chilled, form the mixture into 100–130 gram balls (slightly smaller than a tennis ball). Place onto an oiled skillet, baking tray, or baking dish.
7
Bake for 30–40 minutes, allowing the frikkadels to cook thoroughly. Avoid speeding up this process by grilling or frying, as baking achieves the classic tender texture. Once baked, they should be browned and have released juices and fat. Set aside and keep warm in a low oven.
8
Making the onion gravy
Reserve the fat and juices from the baking dish. Finely chop an onion and fry until soft and golden brown. Season with a pinch of salt while cooking.
Reserve the fat and juices from the baking dish. Finely chop an onion and fry until soft and golden brown. Season with a pinch of salt while cooking.
9
Add the reserved pan juices to the onions once cooked. Make a slurry with cornstarch and water (or stock if available) and stir into the pan on medium heat until the gravy thickens and just begins to boil.
10
Taste the gravy, adjusting with salt, sugar, and freshly ground black pepper as needed.
11
Serve with your favorite sides, covered in gravy, or freeze for another day.
Frikkadels - Traditional South African Meatballs (Video)
PantsDownApronsOn (Charlé Visser)
12
servings
0
per serve
0
minutes
Traditional South African meatballs made with spiced minced beef, served with a rich onion gravy. A hearty comfort food perfect for family dinners.
south african
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
For The Frikkadels
For The Onion Gravy
Equipment
Mortar and pestle
Baking tray
Mixing bowl
Oven
Skillet
Grater
Spice grinder
Instructions
1
Making the frikkadels
Preheat oven to 375 °F (190 °C).
Preheat oven to 375 °F (190 °C).
2
Grate the onion to release its juice and achieve a broken-down, semi-pulp texture (not chopped or puréed).
3
If using fresh spices, roast them in a dry pan over medium heat until fragrant. Blend in a spice grinder or crush with a mortar and pestle.
4
Add all ingredients to a bowl, double-checking to include each ingredient, especially the salt and spices.
5
Gently combine the mixture without overworking the meat to avoid a rubbery texture. Chill in the fridge for 10 minutes.
6
Once chilled, form the mixture into 100–130 gram balls (slightly smaller than a tennis ball). Place onto an oiled skillet, baking tray, or baking dish.
7
Bake for 30–40 minutes, allowing the frikkadels to cook thoroughly. Avoid speeding up this process by grilling or frying, as baking achieves the classic tender texture. Once baked, they should be browned and have released juices and fat. Set aside and keep warm in a low oven.
8
Making the onion gravy
Reserve the fat and juices from the baking dish. Finely chop an onion and fry until soft and golden brown. Season with a pinch of salt while cooking.
Reserve the fat and juices from the baking dish. Finely chop an onion and fry until soft and golden brown. Season with a pinch of salt while cooking.
9
Add the reserved pan juices to the onions once cooked. Make a slurry with cornstarch and water (or stock if available) and stir into the pan on medium heat until the gravy thickens and just begins to boil.
10
Taste the gravy, adjusting with salt, sugar, and freshly ground black pepper as needed.
11
Serve with your favorite sides, covered in gravy, or freeze for another day.
dinnermeal prepmain coursefreezer friendlyoven and roastingfamily friendly
Nutrition
High in protein from beef with moderate fat content and essential minerals from spices.
| Calories | 233 kcal |
| Energy | 976 kJ |
| Protein | 18 g |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 7 g |
| Cholesterol | 63 mg |
| Carbohydrate | 5 g |
| Sugars | 4 g |
| Dietary Fibre | 1 g |
| Sodium | 1167 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
