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Meat, Africa and overseas

Frikkadels with mashed potatoes

Frikkadels are South African beef meatballs seasoned with nutmeg and ground coriander, simmered in tomato sauce and served with mashed potatoes. This recipe for 4 serves up in 50 minutes, easy level, for €2.80 per person. The key is wetting your hands before shaping the meatballs so the meat doesn't stick.

Tonight, South African frikkadels, meatballs spiced with nutmeg and coriander, with mashed potatoes and tomato sauce.

Frikkadels with mashed potatoes
Total time
50 min
Difficulty
Easy
Cost per person
€2.80
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

A frikkadel is the South African take on the meatball, more fragrant than the usual version thanks to nutmeg and ground coriander mixed right into the meat. Bread soaked in milk keeps the beef tender, and the tomato sauce simmering gently around the meatballs keeps them from drying out. The result tastes rounded and lightly spiced without being hot, with that soft bite you get from meat that hasn't been overworked.

This is a weeknight dinner that doesn't need much watching, while the potatoes boil and the meatballs brown, you can set the table or help with homework. Kids tend to love the creamy mash and mild tomato sauce, and the spices stay gentle enough not to throw them off. It's also an easy way to switch up a classic meatball dinner on a Sunday without extra work.

The ingredients

4 people

Butcher

  • Ground beef 600 g

Bakery

  • Sliced bread 2 slices

Dairy

  • Milk 30 cl
  • Egg 1
  • Butter 40 g

Fruits and vegetables

  • Onion 1
  • Potatoes 1 kg

Pantry

  • Crushed tomatoesoften in the pantry 400 g
  • Ground corianderoften in the pantry 1 tsp
  • Nutmegoften in the pantry 1 pinch
  • Sunflower oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 2 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Peel the potatoes, cut them into chunks and boil them in salted water. 20 min

    Start them in cold water for even cooking.

  2. Soak the bread in 10 cl of milk, squeeze it out, then mix it with the beef, egg, chopped onion, coriander, nutmeg, salt and pepper.

    Don't overwork the meat, or the meatballs will turn out tough.

  3. Shape 16 meatballs and brown them in the oil over medium heat. 10 min

    Flip them gently, once well browned, they'll release on their own.

  4. Pour the crushed tomatoes over the meatballs, season lightly with salt and let simmer covered. 15 min

    The sauce should just barely simmer so the meatballs stay tender.

  5. Mash the potatoes with the remaining hot milk and the butter, season with salt and serve with the meatballs.

    Hot milk keeps the mash from turning gluey.

Our tips to get it right

  • Chop the onion very finely, or pulse it in a food processor for a few seconds, so it blends into the meat instead of leaving chunks that keep the meatballs from holding together.
  • Let the meatballs brown undisturbed before flipping them, a solid crust keeps them from falling apart once they hit the tomato sauce.
  • Taste the tomato sauce before pouring it over the meatballs and adjust the salt, since the meatballs themselves are only lightly seasoned.

The variations

  • Swap the ground beef for a half beef, half pork mix for softer, juicier meatballs.
  • For a vegetarian version, replace the meat with red lentil and breadcrumb balls, cooked the same way in the tomato sauce.
  • To speed things up, shape smaller meatballs, they cook faster and tend to go over better with younger kids.

What to serve it with

  • A sharply dressed green salad
  • Steamed green beans
  • Bread for mopping up the sauce

Storage

Frikkadels keep for 2 to 3 days in the fridge in a sealed container, with the sauce and mash stored separately. They freeze well once cooked, without the mash. Reheat gently in a pan or microwave, adding a splash of water if the sauce has thickened.

Questions about this dish

Can you make the meatballs ahead of time?

Yes, you can shape the meatballs the day before and keep them raw in the fridge under plastic wrap. Cook and simmer them just before serving so they stay tender.

What can replace the sliced bread in the meatballs?

You can use plain breadcrumbs, about 4 tablespoons soaked in the same amount of milk. The texture will be a bit firmer but still tender.

Is ground coriander essential to this recipe?

It gives frikkadels their signature flavor, but you can swap in ground cumin if you don't have any on hand. The taste won't be identical but it still works well.

How do you know when the meatballs are cooked through?

Cut one in half after simmering, the meat should be evenly gray with no pink in the center. The simmering time given is usually enough for meatballs this size.

How long does it take to make frikkadels with mashed potatoes?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in frikkadels with mashed potatoes?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does frikkadels with mashed potatoes cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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