Frikkadels - Traditional South African Meatballs
Juicy oven-baked frikkadels, paired with a rich onion gravy for a classic, comforting, and flavourful homemade meal.
Updated : 26 February, 2026
Easy
About 20 min.
Ingredients
For the frikkadels
1 kilograms
Beef mince
300 grams
Onion
1 teaspoon
Ground black pepper
2 teaspoon
Coriander seeds
0.5 teaspoon
Nutmeg
0.5 teaspoon
Cloves
2 tablespoon
Chutney
1 tablespoon
Vinegar
2 teaspoon
Salt
For the onion gravy
100 grams
Onion
1.5 cup
Meat broth
2 tablespoon
Cornstarch
0.25 teaspoon
Salt
0.5 teaspoon
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 190°C (375°F).
Step 2
Grate the onion into a bowl so it releases its juices and forms a soft, pulpy texture. Avoid chopping or puréeing, as the grated consistency helps keep the mixture moist and tender.
Step 3
If you are using whole spices, toast them in a dry pan over medium heat until fragrant. Once aromatic, grind them using a spice grinder or crush them with a mortar and pestle until finely broken down.
Step 4
Add all the ingredients for frikkadels to a mixing bowl, making sure nothing is missed, especially the salt and spice blend. Using your hands or a spoon, gently mix everything together until just combined. Avoid overmixing, as this can make the frikkadels tough. Cover and refrigerate the mixture for 10 minutes to firm up.
Step 5
After chilling, divide the mixture into portions weighing 100-130 grams each, shaping them into round balls slightly smaller than a tennis ball. Arrange the frikkadels on a lightly oiled skillet, baking tray, or baking dish, leaving space between each one.
Step 6
Bake in the preheated oven for 30-40 minutes, allowing the frikkadels to cook through slowly. Do not rush the process by frying or grilling, as baking ensures the traditional tender texture. When ready, they should be browned and sitting in their released juices and fat. Remove from the oven and keep warm in a low oven while preparing the gravy.
Step 7
To make the onion gravy, carefully pour off and reserve the fat and juices from the baking dish. Finely chop an onion and cook it in a pan over medium heat until soft and golden brown, adding a pinch of salt to help draw out moisture and enhance flavour.
Step 8
Pour the reserved pan juices into the onions and stir well. In a small bowl, mix cornstarch with water (or stock, if available) to form a smooth slurry. Gradually stir this into the pan and cook over medium heat until the gravy thickens and just begins to boil.
Step 9
Taste the gravy and adjust the seasoning with salt, sugar, and freshly ground black pepper as needed.
Step 10
Serve the frikkadels hot, generously covered with onion gravy and accompanied by your preferred side dishes. They can also be cooled and frozen for later use.
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