Danish Meatballs with Creamy Dill Sauce
Embark on a culinary journey to northern Europe with these Danish Meatballs in Creamy Dill Sauce—a dish that masterfully blends hearty comfort with elegant flavors. These tender meatballs combine ground pork and beef, enhanced with finely chopped onion and a touch of milk-soaked breadcrumbs for a moist, melt-in-your-mouth texture. The creamy dill sauce, made with a velvety roux, rich heavy cream, fresh dill, and a hint of zesty lemon, adds a bright and luxurious finish to the dish. Perfectly suited for a cozy family dinner or an impressive holiday spread, these meatballs pair beautifully with boiled potatoes, buttery mashed potatoes, or crusty bread to soak up every drop of the luscious sauce. With just 20 minutes of prep time, this Scandinavian-inspired recipe is an easy way to bring classic Danish flavors to your table.
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Recipe Information
Ingredients
- 500 grams Ground pork
- 250 grams Ground beef
- 1 medium Onion, finely chopped
- 1 large Egg
- 75 grams Bread crumbs
- 120 ml Milk
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Butter, for frying
- 2 tablespoons All-purpose flour (for sauce)
- 2 tablespoons Butter (for sauce)
- 250 ml Chicken or beef broth
- 200 ml Heavy cream
- 2 tablespoons Fresh dill, chopped
- 1 teaspoon Lemon juice
Instructions
In a large mixing bowl, combine the ground pork, ground beef, chopped onion, egg, bread crumbs, milk, 2 tablespoons of flour, salt, and ground black pepper. Mix thoroughly but gently to avoid overworking the meat.
Shape the mixture into small meatballs, about 1.5 inches in diameter, and place them on a plate or tray.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the meatballs in batches, ensuring not to overcrowd the pan, and cook for 8–10 minutes, turning occasionally until browned on all sides and cooked through. Remove the cooked meatballs and set aside.
In the same skillet, melt 2 tablespoons of butter for the sauce. Stir in 2 tablespoons of flour and cook for 1–2 minutes, stirring constantly, until the mixture turns golden and forms a roux.
Gradually whisk in the broth, ensuring there are no lumps, and bring the mixture to a simmer. Cook for 3–4 minutes until slightly thickened.
Stir in the heavy cream, chopped dill, and lemon juice. Simmer for an additional 2–3 minutes, allowing the sauce to thicken further and the flavors to meld. Season to taste with salt and pepper if necessary.
Return the meatballs to the skillet with the sauce, spooning the sauce over the top to coat them evenly. Simmer for 5 minutes to reheat the meatballs and absorb the flavors.
Serve the Danish meatballs warm, accompanied by boiled potatoes, mashed potatoes, or crusty bread. Garnish with additional fresh dill if desired.
Nutrition Facts
Calories |
3753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.1 g | 355% | |
| Saturated Fat | 130.5 g | 652% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1172 mg | 391% | |
| Sodium | 4715 mg | 205% | |
| Total Carbohydrate | 96.3 g | 35% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 17.5 g | ||
| Protein | 198.0 g | 396% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 547 mg | 42% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1315 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
