Best 6 Danish Meatballs With Dill Sauce Recipes

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**Discover the Exquisite Flavors of Danish Meatballs with Dill Sauce and Other Delectable Recipes**

Embark on a culinary journey to Denmark and savor the delightful flavors of traditional Danish meatballs smothered in a creamy, aromatic dill sauce. These tender and flavorful meatballs are a staple in Danish cuisine, often served with boiled potatoes and pickled beets. Indulge in this classic dish that captures the essence of Danish comfort food.

This comprehensive article features not just the classic Danish meatballs recipe, but also a collection of other enticing recipes that showcase the diverse culinary delights of Denmark. From the refreshing Cucumber Salad with Dill to the hearty Open-Faced Sandwiches with Smoked Salmon, each recipe is carefully curated to provide a taste of Denmark's rich culinary traditions.

Whether you're a seasoned chef or just starting your culinary adventures, this article offers a treasure trove of recipes that cater to various skill levels and preferences. Dive into the detailed instructions and helpful tips to ensure success in recreating these authentic Danish dishes in your own kitchen.

So, prepare to tantalize your taste buds and embark on a delectable journey through the flavors of Denmark. From the classic Danish meatballs with dill sauce to the refreshing Cucumber Salad with Dill, each recipe promises a unique and unforgettable culinary experience.

Let's cook with our recipes!

DANISH MEATBALLS WITH CREAMY DILL SAUCE



Danish Meatballs With Creamy Dill Sauce image

I make this for the "boys" every year during the deer hunt. They talk about it the rest of the year! I like the rich creamy flavor too! This is a little work, but it could easily become a holiday tradition!

Provided by Kaarin

Categories     One Dish Meal

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 18

1 1/2 lbs ground venison or 1 1/2 lbs ground beef
1/2 lb ground pork, unseasoned
2 teaspoons salt
1/2 teaspoon pepper
2 eggs
1/3 cup finely chopped onion
1/2 cup heavy cream
2 cups dry breadcrumbs
1/2 cup melted butter
1/2 cup butter
1/4 cup flour
2 cups chicken broth
2 cups sour cream
2 teaspoons dried dill weed
1/2 teaspoon allspice
salt, to taste
pepper, to taste
paprika

Steps:

  • In a large bowl mix the meat, salt, pepper, eggs, onion and cream.
  • (I use my kitchenaid).
  • With moistened hands (this will be sticky), shape into 1 inch balls.
  • Roll the meatballs in bread crumbs until well coated.
  • Arrange in a single layer on shallow baking pans.
  • Drizzle melted butter over the meatballs.
  • Bake at 375 degrees, turning 3 or 4 times, until evenly browned, about 35 minutes.
  • Meanwhile, make the sauce:.
  • Melt butter in a large saucepan over low heat.
  • Whisk in the flour till smooth.
  • Gradually stir in the chicken broth.
  • Continue stirring until thickened and bubbly, then blend in sour cream, dill and seasonings.
  • Place meatballs in a serving dish and cover with the sauce.
  • Serve over egg noodles.

DANISH MEATBALLS WITH PAN GRAVY



Danish Meatballs with Pan Gravy image

My great-grandmother made these meatballs, and I'm sure her mother must have taught her. Six generations have enjoyed them, and one of my daughters even served them at her wedding. -Kallee Krong-McCreery, Escondido, California

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 17

1 cup soft bread crumbs
1/2 cup finely chopped onion
1/3 cup 2% milk
1 large egg, lightly beaten
3 tablespoons minced fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
1 pound ground beef
1 pound bulk pork sausage
2 tablespoons canola oil
1 to 3 tablespoons butter, divided
GRAVY:
3 tablespoons all-purpose flour
3/4 teaspoon beef bouillon granules
1/2 teaspoon pepper
1/4 teaspoon salt
1-3/4 cups 2% milk

Steps:

  • In a large bowl, combine the first seven ingredients. Add beef and sausage; mix lightly but thoroughly. Shape 1/4 cupfuls of mixture into 18 meatballs; flatten to 1-in. thickness., In a large skillet, heat oil and 1 tablespoon butter over medium-low heat; cook meatballs in batches 8-9 minutes on each side or until a thermometer reads 160°. Remove from pan, reserving 1/4 cup drippings in pan. (If necessary, add additional butter to the drippings to reach 1/4 cup.), For gravy, stir flour, bouillon granules, pepper and salt into drippings until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Serve with meatballs.

Nutrition Facts : Calories 333 calories, Fat 24g fat (8g saturated fat), Cholesterol 88mg cholesterol, Sodium 786mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 18g protein.

FRIKADELLER (DANISH MEATBALLS)



Frikadeller (Danish Meatballs) image

This recipe comes straight from my mother-in-law in Denmark. It's a little labor-intensive, but once you get the hang of it, you'll be addicted! Serve warm with a brown sauce, small red boiled potatoes, and sweet and sour cabbage. Better still, double the batch and have enough the next day to slice and place on toast with mayonnaise (open-faced, of course, the Scandinavian way)!

Provided by Marigat

Categories     World Cuisine Recipes     European     Scandinavian

Time 1h5m

Yield 6

Number Of Ingredients 10

½ pound ground veal
½ pound ground pork
¼ cup milk, or as needed
¼ cup finely grated onion
1 egg
¼ cup bread crumbs, or as needed
¼ cup all-purpose flour
¼ cup seltzer water
salt and pepper to taste
¼ cup margarine

Steps:

  • Mix the veal and pork together in a bowl, and stir in the milk, onion, and egg. Mix the bread crumbs into the meat. Sprinkle in the flour, and knead well to mix. Stir in the seltzer water, season to taste with salt and pepper, and mix well. The mixture should be very moist, but not dripping.
  • Chill the meat mixture for 15 to 30 minutes in the refrigerator, to make the meatballs easier to form.
  • Heat the margarine in a large skillet over medium heat.
  • To form meatballs, scoop up about 2 1/2 tablespoons of meat mixture with a large spoon, and form the mixture into a slightly flattened, oval meatball about the size of a small egg. Place the meatballs into the heated skillet, and fry for about 15 minutes per side, until the meatballs are well-browned and no longer pink in the center.

Nutrition Facts : Calories 246.2 calories, Carbohydrate 8.4 g, Cholesterol 83.2 mg, Fat 16.3 g, Fiber 0.5 g, Protein 15.7 g, SaturatedFat 4.6 g, Sodium 177.5 mg, Sugar 1.2 g

DANISH MEATBALLS IN CURRY SAUCE (BOLLER I KARRY)



Danish Meatballs in Curry Sauce (Boller I Karry) image

This is a very traditional dish in Denmark. Don't let the list of ingredients scare you away, the dish goes together quite smoothly and quickly. I have opted for a mix of pork/turkey in the meatballs whereas the original recipe calls for pork only. In Denmark the ground pork is very lean (9-12% fat) but the fat is much higher in Canada, and the meatballs would be too greasy with only pork. However, if you can get lean (12%) ground pork you should use that only. I sometimes even make a mix of 1/3 each of ground pork, turkey and beef which works well, I make a big batch and freeze the rest of the meatballs. The dish is served over rice with a number of toppings that you add at the table (rasins, bananas, shredded coconut, diced cucumber - I personally never serve it with the toppings, but it is noted in the original recipe.

Provided by Deantini

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

150 g ground lean pork
150 g lean ground turkey
3/4 teaspoon salt
1 shallot, finely chopped
1/2 teaspoon black pepper, freshly ground
1 egg
100 ml milk
4 tablespoons all-purpose flour
water
coarse salt
tops celery (optional)
1 tablespoon butter
1/4 cup shallot, finely chopped
2 teaspoons curry
1 small apple, peeled and shredded
2 1/2 tablespoons all-purpose flour
2 1/2 cups of water from the meatballs
1/2 teaspoon tarragon

Steps:

  • MEATBALLS:.
  • Mix the meats with salt, add scallion, pepper, egg and mix again. Add the milk bit by bit along with the flour. Let the meatballs rest for about 30 min in the fridge (I usually skip this step).
  • Boil approx 6 cups of water with salt added approx 1 tsp in a large pot.If you have it add a few tops of selleri for added flavour.
  • Stir the meatball dough again. Dip a large spoon in the water and take a spoonful of meatball dough and form into a ball. Place the ball in the water. (I usually form all the meatballs first and put on a plate while I wait for the water to boil, no stress and all meatballs can be placed in the water at the same time).
  • The meatballs should measure about the same diameter as when you make the OK sign with thumb and pointy finger :) - approx 2 inch.
  • Lower heat to a simmer when all meatballs are in the pot. Boil/simmer until the meatballs feels hard when pressed with a finger, approx 8-10 minute.
  • Remove from the water.
  • Take approx 3 cups of water the meatballs were cooked in, run it through a sieve and reserve for the sauce.
  • CURRY SAUCE:.
  • Melt the butter at high heat but do not let it brown; add scallion and let them fry for 1 minute
  • Reduce heat to medium and add curry and shredded apple. Stir 1 min and add the flour and stir until completely combined. Add tarragon.
  • Stir in the water from the meatballs a bit by bit (approx 2 1/2 - 3 cups depending on how thick you want your sauce). You can always use chicken broth if you run out of the water from the meatballs.
  • Add salt and pepper to taste if necessary and let the sauce simmer for 5 minute.
  • Add the meatballs to the sauce 5 min before serving and let them warm through in the sauce
  • Serve with rice,.

MEATBALLS IN DILL CREAM SAUCE



Meatballs in Dill Cream Sauce image

My guests really like this recipe and want to know why it's so different from other meatball dishes they've had. I tell them it's the spices I use. I usually serve this as a main dish for lunch. I created this recipe myself "from scratch".

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 main-dish servings.

Number Of Ingredients 17

8 ounces lean ground beef (90% lean)
8 ounces lean ground pork
1 small onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon ground nutmeg
1-1/2 cups fresh bread crumbs
1/2 cup water
SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 cups beef broth
2 tablespoons snipped fresh dill or 1 teaspoon dill weed
1/2 cup half-and-half cream
Cooked buttered wide egg noodles, optional

Steps:

  • In a bowl, combine the beef, pork, onion, seasonings, crumbs and water. Shape into 1-1/4-in. balls and place on a greased rack in a shallow baking pan. Bake at 400° for 20 minutes or until a thermometer reads 160°; drain. , Meanwhile, for sauce, melt butter in a large skillet. Blend in flour until smooth. Add broth; bring to a boil. Cook and stir for 2 minutes or until thickened. Add dill and meatballs. Reduce heat to low; simmer, uncovered, for 15 minutes. , Stir in cream. Cook and stir for 15 minutes or until thickened. Serve with noodles if desired or as an appetizer.

Nutrition Facts : Calories 370 calories, Fat 22g fat (11g saturated fat), Cholesterol 96mg cholesterol, Sodium 833mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.

CLASSIC SWEDISH MEATBALLS



Classic Swedish meatballs image

Now you can recreate the meatballs you've enjoyed on furniture shopping trips at home...

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 35m

Number Of Ingredients 8

400g lean pork mince
1 egg, beaten
1 small onion, finely chopped or grated
85g fresh white breadcrumbs
1 tbsp finely chopped dill, plus extra to serve
1tbsp each olive oil and butter
2 tbsp plain flour
400ml hot beef stock (from a cube is fine)

Steps:

  • In a bowl, mix the mince with the egg, onion, breadcrumbs, dill and seasoning. Form into small meatballs about the size of walnuts - you should get about 20.
  • Heat the olive oil in a large non-stick frying pan and brown the meatballs. You may have to do this in 2 batches. Remove from pan, melt the butter, then sprinkle over the flour and stir well. Cook for 2 mins, then slowly whisk in the stock. Keep whisking until it is a thick gravy, then return the meatballs to the pan and heat through. Sprinkle with dill and serve with cranberry jelly, greens and mash.

Nutrition Facts : Calories 301 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 26 grams protein, Sodium 1.73 milligram of sodium

Tips:

  • Use a combination of ground pork and beef for the meatballs. This will give them a juicy and flavorful texture.
  • Soak the bread in milk before adding it to the meatball mixture. This will help to bind the meatballs together and prevent them from becoming dry.
  • Season the meatballs generously with salt, pepper, and other spices. This will help to give them a delicious flavor.
  • Brown the meatballs in a pan before simmering them in the sauce. This will help to develop their flavor and give them a nice crispy crust.
  • Make sure the sauce is simmering gently when you add the meatballs. This will help to prevent them from overcooking and becoming tough.
  • Serve the meatballs with mashed potatoes, rice, or noodles. You can also garnish them with fresh dill or parsley.

Conclusion:

Danish meatballs with dill sauce is a classic Scandinavian dish that is easy to make and always a crowd-pleaser. The meatballs are juicy and flavorful, and the dill sauce is creamy and tangy. This dish is perfect for a weeknight dinner or a special occasion.

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