Ground beef meatballs seasoned with nutmeg and coriander, simmered in a savory onion and stock gravy, a homely South African comfort dish.
South African Frikkadelle is a real, traditional South African dish, known as Spiced Meatballs in Onion Sauce. Ground beef meatballs seasoned with nutmeg and coriander, simmered in a savory onion and stock gravy, a homely South African comfort dish.\n\nFrikkadelle reflects the Cape Dutch heritage of South African home cooking, closely related to Dutch and Afrikaner meatball traditions, seasoned distinctively with a combination of nutmeg, coriander and sometimes a bit of vinegar.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in South African home cooking, not a generic stand-in for a search term.
Serves 4
Stir breadcrumbs into milk and let sit for 5 minutes.
Combine ground beef, grated onion, soaked breadcrumbs, egg, coriander, nutmeg and salt, mixing gently. Shape into small meatballs.
Heat oil in a wide pan and brown the meatballs on all sides; set aside.
In the same pan, cook the diced onion until soft, about 8 minutes, then stir in flour and cook for 1 minute.
Gradually whisk in beef stock, simmering for 5 minutes until thickened.
Return the meatballs to the gravy, cover, and simmer gently for 20 minutes until cooked through. Season with salt and serve hot with rice or pap.
Grate the onion for the meatball mixture rather than dicing it, so it disperses smoothly through the meat.
Nutmeg and coriander are the signature seasonings here — don't skip or substitute them.
Simmer the meatballs gently in the gravy rather than at a hard boil, which can toughen the meat.
Some households add a splash of vinegar to the gravy for extra tang.
Use a mix of beef and pork for a milder, juicier meatball.
Serve with mashed potatoes instead of rice for a different presentation.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Frikkadelle reflects the Cape Dutch heritage of South African home cooking, closely related to Dutch and Afrikaner meatball traditions, seasoned distinctively with a combination of nutmeg, coriander and sometimes a bit of vinegar.
Yes, they reheat very well; make a day ahead and reheat gently on the stovetop.
Overmixing the meat mixture is the most common cause — mix just until the ingredients are combined, no more.
Yes, they freeze well in their gravy for up to 3 months; thaw overnight before reheating gently.
Per serving (320g / 11.3 oz) · 4 servings total
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