Best 8 Danish Meatballs With Pan Gravy Recipes

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**Unveil the Enchanting Symphony of Danish Meatballs with Pan Gravy: A Culinary Journey into Flavor and Tradition**

In the heart of Denmark, culinary magic unfolds with the iconic Danish meatballs. These succulent orbs of seasoned ground meat, lovingly embraced by a rich, flavorful pan gravy, embody the essence of Danish cuisine. Join us on a gastronomic adventure as we delve into the secrets behind these delectable delights, exploring two cherished recipes that capture the true spirit of this beloved dish.

**Classic Danish Meatballs with Pan Gravy:**

Embark on a culinary expedition with our classic Danish meatballs recipe, a testament to simplicity and timeless flavors. Ground pork and beef, harmoniously blended with breadcrumbs, eggs, and an orchestra of aromatic spices, form the foundation of these tender meatballs. Pan-fried to golden perfection, they bask in a luscious pan gravy, a symphony of sautéed onions, beef broth, and the essence of the meatballs themselves. Serve these meatballs atop mashed potatoes or egg noodles, accompanied by a crisp green salad, and prepare to be transported to the heart of Denmark.

**Swedish Meatballs with Lingonberry Sauce:**

For a taste of culinary fusion, venture into the realm of Swedish meatballs, a close cousin to the Danish classic. This recipe introduces a tantalizing twist with the addition of allspice and nutmeg, adding a subtle warmth and complexity to the meatballs. The pan gravy, enriched with beef broth and a hint of Dijon mustard, provides a savory foundation for these tender spheres of delight. Plated alongside a dollop of tangy lingonberry sauce and a side of creamy mashed potatoes, these Swedish meatballs promise an unforgettable culinary experience.

Prepare to be captivated by the harmonious blend of flavors and textures in these Danish and Swedish meatball recipes. Whether you prefer the classic Danish approach or the alluring fusion of Swedish meatballs, these dishes will undoubtedly leave a lasting impression on your palate. So, gather your ingredients, don your apron, and embark on a culinary voyage to the heart of Scandinavia.

Check out the recipes below so you can choose the best recipe for yourself!

FRIKADELLER (DANISH MEATBALLS)



Frikadeller (Danish Meatballs) image

Frikadeller, or Danish Meatballs, are savory meatballs served in a rich, creamy sauce that is comfort food at its finest. Plus, they're super easy to make!

Provided by Erica Walker

Categories     Dinner     Main Course

Time 25m

Number Of Ingredients 19

3/4 lb ground beef
1 lb ground pork
1 onion (large, grated)
1/2 c. breadcrumbs
4 Tbsp flour
2 eggs
1/2 tsp salt
1/4 tsp pepper
1/4 tsp. nutmeg
2-3 cloves of garlic
1/2 tsp. sage leaves
half & half (or milk for consistency (1/4 to 1/2 c.))
butter
3/4 - 2 Tbsp drippings from Frickadeller
tiny butter if needed
3 Tbsp flour
1 c. heavy cream (Milk works too)
1 Tbsp. beef bouillon
salt & pepper

Steps:

  • Combine beef, pork and onion. Add breadcrumbs, flour, eggs, salt, pepper, nutmeg, garlic, and sage leaves (it works best if you mix it with your hands).
  • Slowly add half & half for consistency (you want them to be slightly sticky, you shouldn't be able to form them into a perfect ball). Coat large skillet well with butter. Drop clumps of mixture (a heaping tablespoon-size) onto the skillet.
  • Fry on medium to medium low heat until brown (press the meat down a lightly with a fork so it flattens out a little.. it should look like a fat hamburger.. see picture below), then flip (approx 3-5 minutes per side). Add more butter with each batch.
  • Serve with gravy (see below). **Don't wash the skillet-- you will want the brown bits and drippings for the gravy**
  • Add the flour to the drippings to form a roux (add butter if needed). Slowly add cream (or milk) until mixture reaches gravy consistency. Add beef bouillon, salt & pepper to taste.

Nutrition Facts : Calories 465 kcal, Carbohydrate 18 g, Protein 22 g, Fat 33 g, SaturatedFat 15 g, Cholesterol 152 mg, Sodium 348 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

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

SCANDI-STYLE MEATBALLS WITH GRAVY



Scandi-style meatballs with gravy image

Serve meatballs Scandi-style with creamy gravy and sweet jam. Lingonberry jam can be hard to come by so we've made cranberry sauce here instead

Provided by Cassie Best

Categories     Dinner

Time 45m

Number Of Ingredients 18

75g breadcrumbs
50ml milk
300g beef mince, at least 12% fat
300g pork mince, at least 5% fat
1⁄2 tsp ground allspice
1⁄2 tsp white pepper
1 tbsp plain flour
1 tsp Worcestershire sauce
drizzle of vegetable oil
small handful of dill, leaves picked
mashed potato or chips, to serve (optional)
150g fresh or frozen cranberries
75g caster sugar
20g butter
1 heaped tbsp plain flour
400ml good-quality beef stock
50ml single cream
splash of Worcestershire sauce

Steps:

  • Soak the breadcrumbs in the milk for 10 mins, or until the milk has been absorbed.
  • Combine the beef, pork, allspice, pepper, flour, Worcestershire sauce and 1 tsp salt in a large bowl, add the milk-soaked breadcrumbs and use your hands to squash everything together for a few minutes until well combined. Roll the mixture into meatballs about the size of a cherry tomato. Chill for at least 30 mins. Will keep covered and chilled for up to 24 hrs, or frozen for up to two months.
  • Make the berry sauce by cooking the cranberries and sugar in a small saucepan over a medium heat with a splash of water for 5-8 mins until the berries have burst and the sauce looks syrupy and glossy. Add a little more water if it becomes too thick. Leave to cool.
  • Heat the oven to 180C/160C fan/ gas 4 and have a baking tray to hand. Heat a drizzle of oil in a large frying pan over a medium heat. Cook the meatballs, in batches if needed, for 8-10 mins until nicely browned on all sides. Transfer to the baking tray and bake in the oven for another 10 mins while you make the gravy.
  • Melt the butter in the same frying pan you fried the meatballs in (no need to wash it first) and stir in the flour. Sizzle for a minute or two, then slowly add the stock, whisking to make a smooth sauce. Bubble for 2-3 mins to allow the gravy to thicken, then add the cream and Worcestershire sauce and some seasoning. Tip the meatballs back into the sauce, scatter with the dill and serve with mash or chips, if you like, and the cranberry sauce.

Nutrition Facts : Calories 524 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 22 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 2.2 milligram of sodium

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 (FRIKADELLER)



Danish Meatballs (Frikadeller) image

The Danes and the Swedes were in numerous wars over hundreds of years; one reason could have been 'the meatballs'. Most people will think of Sweden and perhaps IKEA when they think of meatballs; however it is also a traditional dish in Denmark and it is a dish that varies from family to family, often being passed down through generations. My recipe goes back at least 100 years, perhaps more; but I have traced it back to my great-grandmother and can remember making the meatballs with my grandmother as a little girl. The difference between the Danish and Swedish meatballs is often that ground pork is added to Danish meatballs making them fluffier and - being Danish - I think more tasty ;)

Provided by Deantini

Categories     Lunch/Snacks

Time 30m

Yield 15 meatballs, 4 serving(s)

Number Of Ingredients 8

350 g extra lean ground beef
150 g ground lean pork (as lean as you can get, ground pork in Denmark only has around 8-10% fat)
1 egg
8 tablespoons breadcrumbs
1 onion, small, shredded finely on cheese grater
1/2 cup water
1 3/4 teaspoons salt
2 teaspoons black pepper (add more if you want a spicier meatball)

Steps:

  • Mix together all ingredients using hands in a big bowl. To get the right consistency it is important that all ingredients get well mixed and gets softened a bit. I would say that you should knead for around 5 minutes.
  • Form into meatballs according to the size you prefer. In Denmark meatballs used for dinner is the size of the palm of your hand, and lunch meat balls are about half of that. (Quantity for this recipe is based on dinner meatballs).
  • Heat a non-stick pan to medium-hot and place the meatballs in the pan. If you feel they stick too much to the pan, you can add a bit of butter to the pan (not oil). Turn the meatballs with a fork once they have started to brown. Keep turning them every 4 min or so being careful that they do not brown too much. Cook for approx 15-20 min until cooked through.
  • Serve with a potato salad, mashed potatoes or cooked potatoes with a white milk based gravy.

Nutrition Facts : Calories 362.6, Fat 15.1, SaturatedFat 5.7, Cholesterol 127.8, Sodium 1324, Carbohydrate 23.8, Fiber 2, Sugar 3, Protein 30.9

FRIKADELLER (DANISH MEATBALLS AND GRAVY)



Frikadeller (Danish Meatballs and Gravy) image

Frikadeller is served everywhere as a hearty meal or as a tasty and well loved meal when friends get together. Danish meatballs may just be the common food that binds Denmark together as a country! Much better than those Swedish ones at IKEA.

Provided by Member 610488

Categories     Meatballs

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

3/4 lb ground pork
3/4 lb ground veal
1/2 teaspoon salt
1/2 teaspoon pepper
1 big onion, minced
2 tablespoons flour
1 egg
4 tablespoons butter (Danish is the best)
4 tablespoons flour
3 cups beef stock
3 tablespoons white vinegar
salt and pepper, to taste
3 tablespoons sherry wine
1 teaspoon dill (optional)

Steps:

  • Mix meat and onions together. Add egg and mix again. Add flour and remaining ingredients.
  • Using a melon baller or small spoon, form into melon ball sized balls. Place on waxed paper and slightly squish each ball so it is flattened slightly.
  • Melt butter in frying pan and cook balls for 10 min on each side at medium heat. While frying the balls on the last side to be browned, make the gravy.
  • Melt butter over low heat in a medium saucepan. Add flour and stir until smooth. Add half of the meat stock slowly while constantly stirring. Raise heat to high and bring to a boil. Add rest of the stock along with the vinegar and boil for 3 minutes, while constantly stirring. Add pepper and salt. Add sherry and dill, if using, at the very end, just before removing from heat. Remove from heat, allow gravy to cool for 4-5 minutes, while stirring constantly.

DANISH MEATBALLS WITH DILL SAUCE



Danish Meatballs with Dill Sauce image

This is a very tasty, but unique, meatball recipe perfect for holiday parties. For some reason, men love these! I have found that purchasing pre-made meatballs cuts the prep time significantly and tastes good, too.

Provided by MPFEIFFER

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 1h10m

Yield 12

Number Of Ingredients 14

1 pound ground beef
½ pound ground pork
½ pound ground veal
2 teaspoons salt
½ teaspoon ground black pepper
2 eggs
⅓ cup finely chopped onion
½ cup heavy cream
1 cup dry bread crumbs
1 cup butter
¼ cup all-purpose flour
2 cups chicken broth
2 cups sour cream
¼ cup chopped fresh dill

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl, mix beef, pork, veal, salt, pepper, eggs, onion and heavy cream. With moistened hands, shape the mixture into 1 inch balls. Roll the balls in the bread crumbs until all balls are well coated. Arrange in a single layer on a large, shallow baking sheet.
  • Melt 1/2 cup butter in a large saucepan over low heat. Stir in the flour. Gradually stir in the chicken broth. Continue stirring until thickened and bubbly, then blend in the sour cream and fresh dill.
  • Melt remaining butter in a small saucepan, and drizzle over the meatballs. Bake meatballs in the preheated oven 35 minutes, turning occasionally, until evenly browned.
  • Place meatballs in a chafing dish and cover with the sauce to serve.

Nutrition Facts : Calories 449.4 calories, Carbohydrate 11.1 g, Cholesterol 151.3 mg, Fat 37.6 g, Fiber 0.6 g, Protein 16.9 g, SaturatedFat 20.9 g, Sodium 794.8 mg, Sugar 1.1 g

MEATBALLS AND GRAVY



Meatballs and Gravy image

"CHRISTMAS was the time when our family forgot about the food budget and splurged on one special meal. I can still see Grandmother making dozens of these little meatballs! The hint of spices gives them a savory taste that makes them authentically Norwegian."

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 18

1 large egg
1/2 cup milk
1 tablespoon cornstarch
1 medium onion, finely chopped
1 teaspoon salt
Dash pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1-1/2 pounds lean ground beef (90% lean)
3 to 4 tablespoons butter
GRAVY:
1 tablespoon butter
2 tablespoons all-purpose flour
1 cup beef broth
1/2 cup milk or half-and-half cream
Salt and pepper to taste
Minced fresh parsley, optional

Steps:

  • In a large bowl, beat the egg, milk, cornstarch, onion, salt, pepper, nutmeg, allspice and ginger. Add beef; mix well. Shape into 1-1/2-in. meatballs. (Mixture will be very soft. For easier shaping, rinse hands in cold water frequently.) , In a large skillet over medium heat, brown the meatballs in butter, half at a time, for about 10 minutes or until no longer pink. Remove meatballs to paper towels to drain, reserving 1 tablespoon drippings in skillet. , For gravy, add butter to drippings. Stir in flour. Add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Return meatballs to skillet; heat through on low. Garnish with parsley if desired.

Nutrition Facts :

Tips:

  • Use high-quality ground pork and beef. This will ensure that your meatballs are flavorful and juicy.
  • Don't overmix the meatball mixture. Overmixing will make the meatballs tough.
  • Form the meatballs into small, uniform balls. This will help them cook evenly.
  • Brown the meatballs in a hot skillet before simmering them in the gravy. This will help to develop their flavor.
  • Use a flavorful gravy. The gravy is what will really make your meatballs shine.
  • Serve the meatballs with mashed potatoes, egg noodles, or rice. These are all classic sides that pair well with meatballs.

Conclusion:

Danish meatballs are a delicious and easy-to-make dish that is perfect for any occasion. With just a few simple ingredients, you can create a meal that your whole family will love. So next time you're looking for a quick and easy dinner, give Danish meatballs a try. You won't be disappointed!

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