Frikkadels are a true South African comfort food classic. Traditionally baked, these meatballs develop a caramelized, slightly crisp exterior while staying tender and juicy inside. They’re usually served with fluffy rice or creamy mashed potatoes, baked pumpkin or sweet potato and a rich onion gravy.
Depending on the family recipe, frikkadels, or frikadelle in Afrikaans, mainly include minced meat, plenty of onions, and spices. Some people like adding soaked bread, carrots, and fresh herbs among other things.
My family recipe always brings back heaps of nostalgia. It’s easy to make, customize, freeze, and quickly defrost for a hearty family meal any time of the day.
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What Makes South African Frikkadels Unique?
Frikkadels have roots in South Africa’s Dutch and German colonial history, evolving from European meatballs like Danish frikadeller. Over time, Cape Malay influences shaped frikkadels into a distinctly South African favorite.
Traditionally baked, instead of fried, frikkadels may contain minced beef, lamb or both and spices like coriander, black pepper and nutmeg, creating a rich, warming flavor that’s uniquely South African.
Simple ingredients and easy preparation made frikkadels a South African household staple alongside dishes like tomato bredie, bobotie, biltong and droëwors to name a few.
Together, they form a large part of South Africa’s culinary heritage and often occupy the list of top 10 South African dishes.
Ingredients
As mentioned before, frikkadel recipes can differ somewhat from family to family or with individual touches. In the variations and substitutions sections, I will give you all the alternatives for you to experiment with. For now, here are the classics.
- Minced meat - For this recipe, we use minced beef with a fat content of about 20%. Avoid lean mince, as it will result in dry, less flavorful frikkadels. I like doing a 50/50 split of beef mince and lamb mince depending on who my guests are. Some people like lamb, some don't. For that reason, we use beef mince to make it more accessible for everyone. If you're grinding your mince, then make sure to pass it through the grinder twice to not end up with tough bits afterwards.
- Onion - Regular yellow or white skin onions deliver the best results. They are juicy and, once cooked, sweet and translucent. Of course, you can use red onion, but I don't like their color once cooked. Scallions or green onions lose their freshness and become a horrible color, too.
- Apricot chutney - You can buy apricot chutney, use sugar-free apricot jam or even use apricot purée. However, a classic South African apricot chutney is the way to go for the most authentic result.
- Spices - Coriander, black pepper and nutmeg are all you need. I like dry roasting them before grinding them up when required. However, if you're short on time, feeling a bit lazy, or don’t have the tools, use pre-ground spices.
- Vinegar - No need to be too picky with the type of vinegar; just avoid distilled vinegar, as it’s too harsh. Malt, apple cider, red or white wine vinegar all work great.
- Seasoning - Traditionally, you only require salt. However, I like the extra umami you get from adding a little touch of msg or beef stock powder. These are optional and if you don't eat msg, or just want to keep it as natural as possible, then that's great too.
- For the gravy - If you're making the pan gravy instead of buying a ready-made onion gravy, you only need onions and a touch of cornstarch or potato starch to thicken the gravy.
See recipe card for quantities and more notes on ingredients.
Do you need a binder
Traditional South African frikkadels don’t require a binder like egg or soaked bread, even though some recipes call for either or both. Without binders, the texture stays true to its origins: short and juicy, much like a lula kebab. This approach gives frikkadels a pleasant crumble rather than the dense, soft texture you find in classic meatballs.
The simplicity of just seasoned juicy meat with plenty of onion allows the flavors to shine through, while careful shaping and baking keep the frikkadels intact without the need for binders.
Soaked bread does come in handy though, if the meat is not fatty enough or the quality is not that great.
Egg, on the other hand, makes the frikkadel bouncy, which isn’t very pleasing in terms of texture.
For those looking for an authentic frikkadel, skipping the binder preserves the dish’s distinctive texture and flavor.
How to make frikkadels
- Pre-heat your oven to 375 °F (190 °C). Grate the onion to release their juice and break them down. The onion needs to have this broken-up semi-pulp texture instead of chopped or puréed.
- If using fresh spices, roast them until nice and fragrant in a dry pan on medium heat before blending in a spice blender or working it in a pestle and mortar.
- Add all the ingredients to a bowl, making double sure you added them all. It's easy to forget the salt or one of the spices.
- Gently combine the mix, taking care not to overwork the meat. If you overwork it, the frikkadels could end up rubbery. Place the mix into the fridge for 10 minutes to chill down after mixing.
- Once the meat has cooled down, gently form 100 to 130 gram balls. Slightly smaller than a tennis ball. Place them onto an oiled skillet, baking tray or baking dish.
- Bake in the oven for 30 to 40 minutes. Do not try to speed up this process by grilling or frying them. They need time to bake until tender for the classic frikkadel texture. Once baked, they will be browned and release plenty of juice and fat. Place the frikkadels to the side and keep warm, cover in a low oven.
- Reserve the fat and juices gathered in the baking dish. Finely chop the onion and fry until soft and golden brown. Season the onions while they are cooking with a pinch of salt.
- Once the onions are cooked, add the pan juices back in. Make a slurry with cornstarch and water or stock if you have some. Add the slurry to the pan while stirring on medium heat until thickened and barely boiling.
- Taste the gravy and adjust with salt sugar and freshly ground black pepper if needed.
- Serve with your favorite sides, liberally covered in gravy or freeze for another day.
Video
Top tips
- Choose the Right Meat - Use ground beef with some fat for flavor and tenderness. Avoid lean meat, as it will result in dry frikkadels.
- Keep Ingredients Cold - Start with cold meat and ingredients. Keeping everything chilled helps the fat stay solid until cooking, which results in juicier frikkadels.
- Season Generously - Traditional spices like ground coriander, nutmeg, and black pepper give frikkadels their classic flavor. Adjust salt and spices to taste by cooking a small test patty.
- Avoid Overmixing - Mix the ingredients just until fully combined. Overmixing can make the frikkadels dense and rubbery instead of soft and juicy.
- Shape with Care - Use an oiled ice cream scoop or kitchen scales and lightly oiled hands to shape the frikkadels into even-sized balls. Compacting them too much can make them dense. Work gently.
- Bake for Traditional Flavor - Frikkadels are traditionally baked, allowing them to cook thoroughly without being dry, while slowly releasing juices essential for the onion gravy.
- Onion gravy - Use the pan juices to make the onion gravy. It packs in meaty flavor, sweet onion, and warming spices.
Substitutions
- Meat - If you don't want to make it with red meat you can substitute it for chicken, turkey or shrimp mince. Only half the amount of onions should be used, as chicken and turkey mince are much softer than beef or lamb.
- Spices - As well as the traditional spices you can also add cinnamon, cumin or allspice for a uniquely Cape Malay flavor.
- Gravy - You can make a tomato-based gravy by adding a tin of tomatoes to the fried onions and pan juices. Simmer it for 10 minutes and sweeten it with sugar to balance the acidity.
Variations
- Spicy - For a spicier kick, add a pinch of chili flakes or cayenne pepper to the mixture. You can also use finely chopped fresh chili.
- Herbs - Fresh herbs like parsley, thyme, or rosemary can add a layer of freshness to the frikkadels. Simply chop them finely and add them to the mix. Thyme and rosemary will better complement the spices and onion, while parsley adds a touch of freshness.
- Vegetables - Use finely grated carrots or zucchini for extra texture and flavor. Vegetables add a bit of natural sweetness and help keep the frikkadels juicy.
- Grains and soaked bread - It's common for recipes to include a few slices of bread soaked in milk or water. Some people also like adding cooked rice or buckwheat to the mix.
Adding some of these ingredients can be a great way to make frikkadels more nutritious and to include some vegetables in an otherwise protein-rich dish.
Serving suggestions
Serve frikkadels with simple hearty classic side dishes like fluffy rice, buttery mashed potatoes, luxuriously soft fondant potatoes or spiced cous cous.
And for the veggie part, roasted pumpkin or creamed spinach.
Making your own onion gravy is up to you but an old-school homestyle classic is using an instant onion gravy to make your life easier.
Equipment needed
Electronic Kitchen Scales
Mixing Bowls
Box Grater
Ceramic Baking Dishes
Storage and reheating instructions
Store airtight in the fridge for up to 5 days.
Freeze for up to 6 months without losing quality.
Defrost in the fridge overnight or in the microwave on the defrost setting.
Do not heat them in the microwave uncovered as they will dry out and become inedible. Best heat them on the stove in the gravy or covered with foil in the oven.
FAQ
Make sure to mix the mince well, but gently, with the onions. You could use binders like soaked bread or egg but it's not necessary and won't result in the classic texture.
Use mince with at least 20% fat content and make sure to grate the onions to release their juice. When cooking them make sure to bake them for long enough instead of quickly frying or grilling.
Yes. Conveniently make these in advance and keep them in the fridge for up to 5 days or freeze them for later use.
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Recipe
Frikkadels - Traditional South African Meatballs (Video)
Ingredients
For the frikkadels
- 1 kilogram (2 ⅕ lb) minced beef - note 1
- 300 grams (1 ⅞ cups) onion - grated
- 2 grams (1 teaspoon) black pepper
- 4 grams (2 teaspoon) coriander seeds
- 1 grams (½ teaspoon) nutmeg
- 1 grams (½ teaspoon) cloves
- 30 grams (2 tablespoon) apricot chutney - note 2
- 15 grams (1 tablespoon) vinegar - note 3
- 12 grams (2 teaspoon) salt
- 4 grams (1 teaspoon) msg - optional - note 4
For the onion gravy
Instructions
Making the frikkadels
- Preheat oven to 375 °F (190 °C).
- Grate the onion to release its juice and achieve a broken-down, semi-pulp texture (not chopped or puréed).
- 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.
- Add all ingredients to a bowl, double-checking to include each ingredient, especially the salt and spices.
- Gently combine the mixture without overworking the meat to avoid a rubbery texture. Chill in the fridge for 10 minutes.
- 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.
- 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.
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.
- 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.
- Taste the gravy, adjusting with salt, sugar, and freshly ground black pepper as needed.
- Serve with your favorite sides, covered in gravy, or freeze for another day.
Video
Notes
- Minced beef can be directly substituted for any other minced meat, such as lamb, pork, or ostrich. When using lean meat, add fat to the mix or soaked bread. Otherwise, it will be dry and rubbery. When using substitutes like chicken, turkey, or shrimp mince, use only half the amount of onions, as these are softer than red meats.
- If you can find apricot chutney, it's authentic. If not, replace it with natural apricot purée or make your own apricot chutney.
- Apple cider, malt, or red wine vinegar works best. Avoid distilled vinegar, which can be too harsh.
- Adding a small amount of MSG (monosodium glutamate) enhances the umami flavor, giving the frikkadels a deeper, more savory taste. If you’re sensitive to MSG or want to keep the recipe as natural as possible, feel free to skip it—the frikkadels will still be delicious!
- Fridge: Store frikkadels in an airtight container for up to 5 days.
- Freezing: Freeze for up to 6 months. For best results, freeze in a single layer, then transfer to a container.
- Reheating: Reheat covered in the oven or on the stove with gravy. Avoid microwaving uncovered to prevent drying out.
Troubleshooting Tips
- Frikkadels Falling Apart: If frikkadels are breaking, the meat mixture may not be mixed well enough. Gently mix it to a homogenous mix without over-mixing. When shaping make sure they are properly formed neat balls.
- Dry Texture: If the frikkadels turn out dry, avoid lean mince in future or mix in lamb for added fat. You can also add some soaked bread.
Cooking Tips
- Baking ensures traditional texture and flavor. Avoid frying or grilling, which can make the frikkadels too firm or dry.
- Avoid adding eggs as a binder. This will make the frikkadels rubbery and bouncy instead of juicy and soft.
Vincent says
Charle gave me this recipe a little over a week ago before he published it. We made a double batch and still got a few frikkadels in the freezer. Great dish. Thanks mate!