Frikkadel & Tomato Sauce Bake

We’ve got your back, no need to slave for hours making meatballs when our frikkadels are ready-to-go! This comforting, familiar and #JustDelicious dish pleases the fussiest taste buds!


1 pkt Eskort Mini Frikkadels

45ml (3T) olive oil

1 onion, finely chopped

2 garlic cloves, finely chopped

2 cans (410g each) chopped tomatoes

10ml (2t) dried oreganum

10ml (2t) dried thyme

5ml (1t) dried parsley

1 bay leaf

250ml (1c) vegetable stock

salt and freshly ground black pepper

150g mozzarella cheese, grated

50g (1/5c) breadcrumbs

fresh parsley to garnish



  • Preheat oven to 180°C.
  • Heat the oil in a medium pot and sauté the onions and garlic until softened.
  • Add the chopped tomatoes, oreganum, thyme, parsley, bay leaf and stock and bring to the boil.
  • Season with salt and pepper, stir well and simmer for 20-25 minutes until slightly thickened.
  • Remove from the heat and spoon two-thirds of the sauce into a shallow casserole dish.
  • Top with a layer of frikkadels then spoon over the rest of the sauce.
  • Mix the mozzarella cheese and breadcrumbs in a small bowl and sprinkle over.
  • Bake for 10-15 minutes or until the cheese is melted and golden.
  • Serve warm, garnished with the parsley, and a starch or sides of your choice (crusty bread is a winner here!).