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Homemade Meatballs without Breadcrumbs

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This is your easy guide to prepare Homemade Meatballs without Breadcrumbs


Where is Frikadelle from?

Frikadelle is flat, pan-fried meatballs of minced meat often likened to the Danish version of meatballs. The origin of the dish is unknown. The term “frikadelle” is German but the dish is associated with Danish, Scandinavian, and Polish cuisines as well as German cuisine.

How do you get meatballs to stick together?

Massage your meat. True story. Get your hands into your mixing bowl and combine the ingredients for your meatballs using your fingers. The heat from your hands will help release the proteins in the meat which will in turn help the mixture stick together when it cooks.

How do you make meatballs so they don’t fall apart?

The only way to prevent your meatballs from falling apart is to add some flour in the precooked seasoned ground beef. once you season the ground beef to your taste, you then add some flour, not too much but at least half of a handful.

Can you bake meatballs in the oven?

Absolutely! Baking is easier than frying – it’s a hands-off approach to cooking which I love as it’s way less trouble than frying it in a pan. The meatballs cook beautifully in the oven.

Fry or Oven Cook Meatballs – What’s Best?

Pan-frying and baking are among the more common ways of cooking meatballs, whether they’re ground beef, chicken, pork, or a combination of meats. Whatever meat you use, most meatballs are prepared in a similar manner.

Yield: 5 servings (13 meatballs)

Homemade Meatballs without Breadcrumbs

Raw meatballs in a white serving dish with onion and grated cheese

Tasty baked meatballs are ready in a jiffy. They are low carb and can be made gluten-free, and easy and quick weeknight dinner loved and devoured by grownups and kids.

Prep Time 15 minutes
Resting Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes


  • 1 kg lean beef mince
  • 12.5 ml salt
  • 5 ml ground black pepper
  • 5 ml ground nutmeg
  • 2 ml ground cloves
  • 5 ml ground coriander
  • 2 XL eggs
  • 1 medium-sized onion grated or finely chopped.
  • 10 ml cake flour (Gluten Free can also be used)
  • 500 ml strong-flavored (Cheddar) grated cheddar cheese.


Measure out and mix all the ingredients in a large bowl.

Form patties or meatballs.

The size will totally depend on how you wish to serve them.

I made 13 large meatballs from this mixture, thus approximately 75-80g each, although I did not weigh them. I just eyeballed it to fit into my oven dish.

Place in an oven dish and bake at 350F/ 180C for approximately 1 hour until baked through.

Remove the lid from your oven dish and roast to form a nice brown top.

Serve with mashed potato and a green salad.


Prepared, tried, and tested Esme Slabs from The Recipe Hunter: Tried and Tested Recipes From Home Chefs as well as SA Tasty Recipes - Saffas Daily Recipes and Blogger at EsmeSalon

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Nutrition Information



Serving Size


Amount Per Serving Calories 641Total Fat 35gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 14gCholesterol 304mgSodium 1611mgCarbohydrates 5gFiber 1gSugar 1gProtein 73g

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4 thoughts on “Homemade Meatballs without Breadcrumbs”

    • Hi Ellen. The bread are being used to make it more, but as I try to stay away from bread I many times do not use it. As for the cheese that’s me being different and always experimenting and adding stuff to see how it turns out. Thanks for pinning and hope you will enjoy it with pasta, as I think it will go well with pasta and a sauce.


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