Margarita's International Recipes



Danish Meatballs with Dill Sauce

I'd eaten Sweedish meatballs before (we have an Ikea nearby, after all), but Danish meatballs were a new treat to me. To make them I combined two recipes, and then made my own modifications of them. I forgot to buy the pork, so I used 1 1/2lb of beef, but using pork in addition to beef would make this recipe more authentic and probably better. One of the recipes I used called for adding the breadcrumbs into the ground beef mixture, while another called for rolling the meatballs in breadcrumbs. I decided to do both. After processing the meat mixture, I found it too wet to form into meatballs, so I added some breadcrumbs. Then I lightly rolled them on breadcrumbs to help them keep their shape. The results were quite good. The meatballs were pretty tasty. The sauce, however, was really good, and I think it's the best part of the recipe. My husband was raving for hours.

Make sure your hands are wet before you start shaping the meatballs, that will help from having the meat mixture stick to your hands.

I brought these meatballs to a potluck, so I didn't serve them with anything, but if cooking them for dinner you can serve them over noodles or baked or mashed potatoes.

Danish Meatballs with Dill Sauce


For the Meatballs

  • 1 lb ground beef
  • 1/2 lb ground pork
  • 1/2 large onion, coarsely chopped
  • 2 eggs
  • 1 cup evaporated milk
  • 2 to 3 cups dry breadcrumbs
  • 1 1/2 tsp. salt
  • ground pepper to taste
  • 1/2 cup melted butter

For the sauce

  • 1/2 cup butter
  • 1/4 cup flour
  • 2 cups chicken broth
  • 2 cups sour cream
  • 2 tsp. dried dill weed
  • 1/2 sp. allspice
  • salt, to taste
  • pepper, to taste


    Preheat oven to 375F

    Combine the ground beef, pork, onion, eggs, evaporated milk, 1 cup of breadcrumbs, salt and pepper in a food processor, and process until well blended. With wet hands shape into 1" balls. Roll in remaining breadcrumbs. Put into a baking pan and drizzle with the melted butter. Bake until ready, about 30 minutes, turning periodically.

    Meanwhile, prepare the sauce.

    Melt butter in a medium saucepan over low heat. Whisk in the flour. Add chicken broth gradually, whisking constantly. Bring to a boil, whisk in sour cream, dill weed and allspice and remove from heat. Taste and add salt and pepper as needed.

    Serve meatballs covered with sauce.

  • Adapted from Kaarin's recipe at and a recipe in Danish Cookery

    Danish Recipes | Margarita's International Recipes | E-mail