Danish Meatballs Recipe

Name: Danish Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. ground beef chuck or ground meat for meat loaf (beef, pork and veal); 1/2 c. plain dried bread crumbs; 1 large egg; 1/4 c. chopped fresh flat-leaf parsley; 2 tbsp. Chopped fresh dill; 1 tbsp. grated onion; 1 tsp. salt; 1/4 tsp. ground black pepper; .⅓ tsp. ground nutmeg; 2 tbsp. butter or margarine; 2 tbsp. all-purpose flour; 1 1/2 c. milk; 1 c. low-sodium chicken broth; Lingonberry Preserves (optional)

Servings: persons

1 1/2 lb. ground beef chuck or ground meat for meat loaf (beef, pork and veal)
1/2 c. plain dried bread crumbs
1 large egg
1/4 c. chopped fresh flat-leaf parsley
2 tbsp. Chopped fresh dill
1 tbsp. grated onion
1 tsp. salt
1/4 tsp. ground black pepper
.⅓ tsp. ground nutmeg
2 tbsp. butter or margarine
2 tbsp. all-purpose flour
1 1/2 c. milk
1 c. low-sodium chicken broth
Lingonberry Preserves (optional)

1
In large bowl, combine ground beef, bread crumbs, egg, parsley, dill, onion, salt, pepper, and nutmeg just until well blended but not overmixed.
2
Shape mixture into 24 meatballs, handling meat as little as possible.
3
In 12-inch skillet, melt butter over medium-high heat.
4
Add meatballs and cook until browned, using slotted spoon to transfer meatballs to clean large bowl as they are browned.
5
Discard all but 2 tablespoons drippings from skillet.
6
Stir flour into drippings in skillet; cook over medium heat, stirring, 1 minute.
7
Gradually add milk and broth; cook, stirring constantly, until mixture has thickened and boils.
8
Add meatballs to skillet; heat to boiling.
9
Reduce heat; cover and simmer 10 minutes.
10
Serve with lingonberry preserves, if desired.
11
Nutritional information is based on one serving.

706

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 lb. ground beef chuck or ground meat for meat loaf (beef, pork and veal), 1/2 c. plain dried bread crumbs, 1 large egg, 1/4 c. chopped fresh flat-leaf parsley, and more.

Yes, Danish Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Danish Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions