If you grew up in a South African household, frikkadelle needs no introduction. Spiced mince, rolled by hand, fried until deeply browned, and served with rice or a good relish. It's the kind of dish every South African ouma made without a recipe, and it's still one of the most comforting meals you can bring to the table.
Unlike an Italian meatball, frikkadelle gets its distinct flavour from ground coriander and nutmeg, two spices that show up again and again in South African home cooking. Add a splash of Worcestershire sauce and a good seasoning salt, and you have a dish that tastes like a Sunday lunch back home, wherever "home" happens to be now.
Why Frikkadelle Belongs on Your Table
Frikkadelle is proof that South African food doesn't need to be complicated to be delicious. It's a weeknight dinner, a braai side, and a nostalgic favourite all in one. For South Africans living in Calgary and across Canada and the USA, this is the kind of recipe that turns an ordinary Tuesday into a little taste of home.
Ingredients
- 500g beef mince (or half beef, half pork)
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 large egg
- 1/2 cup fresh breadcrumbs (or a slice of bread soaked in milk)
- 1 tbsp Lazenby Worcestershire Sauce
- 1 tsp ground coriander (or use Robertsons Spice for Mince Refill 79g, which already blends coriander, nutmeg and seasoning)
- 1/2 tsp ground nutmeg
- 1 tsp all-purpose seasoning or seasoning salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
- 2 tbsp oil, for frying
Method
- Mix the meatball base. In a large bowl, combine the mince, onion, garlic, egg, breadcrumbs, Worcestershire sauce, coriander, nutmeg, seasoning, pepper and parsley. Mix well with your hands until evenly combined.
- Shape the meatballs. Roll the mixture into balls slightly larger than a golf ball, or shape into small ovals for a more traditional look.
- Chill. Place the shaped meatballs on a tray and chill in the fridge for 20 to 30 minutes. This helps them hold together while cooking.
- Fry. Heat the oil in a large pan over medium heat. Fry the meatballs in batches, turning occasionally, until deeply browned on all sides and cooked through, about 12 to 15 minutes per batch.
- Serve. Drain on paper towel and serve warm with yellow rice, Mrs Balls Chutney, or a tomato and onion relish.
Tip: Traditionally these can also be baked in the oven at 180C for 25 to 30 minutes in a single layer instead of pan-fried, which is closer to the classic "baked" method. Nutmeg and coriander are the flavours that set frikkadelle apart from an Italian meatball, don't skip them.
