Danish Meatballs Recipe
These Danish meatballs are some of the best meatballs I’ve ever had!
Brace yourself. This recipe is amazing!
I recently asked my Facebook fans to send me some recipes that they wanted to have “cleaned up”.
I received one recipe in particular that I just had to try immediately.
Danish Meatballs.
I have no idea what the original recipe tastes like because I never made it. I simply took the recipe this reader sent me and started making substitutions. Apparently, the original recipe came from a cookbook called “Eat Drink & Be Chinaberry”. I’m not sure what the title is referring to, but I’m so grateful for the recipe. My son loved it, as did the rest of my family, and it was something wonderfully different for dinner.
Prep time: It took me about an hour to prepare the whole thing.
You simply MUST try these!
Recipes Used
Danish Meatballs Recipe
Danish Meatballs Recipe
Equipment
- Cookie Sheets
- Parchment paper
Ingredients
- MEATBALL INGREDIENTS:
- 1 ¼ lb. ground turkey
- ¼ tsp. ground black pepper
- 1 tbsp. dried onion
- ¼ cup Greek yogurt
- ½ cup bread crumbs (either whole wheat Panko or see recipe link above for homemade)
- ⅛ tsp. ground nutmeg
- 1 large egg
- SAUCE INGREDIENTS:
- 1 tbsp. olive oil
- ¼ cup whole wheat pastry flour (affiliate link)
- 2 cups chicken broth (or stock)
- 1 tsp. salt (omit if you use prepared stock or broth)
- 2 tsp. dried dill weed
- 1 tsp. garlic powder
- 1 cup Greek yogurt
Instructions
- Preheat oven to 375 degrees F.
- If you want to have a grain with this dish, put on a pot of brown rice or some whole wheat noodles while you make this recipe.
- Line two cookie sheets with parchment paper.
- Place all the meatball ingredients in a mixing bowl and mix with your hands until well blended.
- Roll the meat blend into small (about 1 inch in diameter) balls and place on your cookie sheets. You can place them somewhat close together. They don’t spread during baking. Just be sure there is some room between them so the heat can circulate well around them. On a standard cookie sheet, I got about 20.
- Bake for 20-30 minutes, or until they reach at least 170 degrees F. I baked mine a little longer just to get a nice golden “glow” to them.
- Remove from oven and allow to cool slightly. (Enough so you don’t burn yourself!)
- Once the meatballs are in the oven, move on to making the sauce. Both should finish about the same time.
- While the meatballs are in the oven, place your olive oil and flour in a medium-sized pot.
- Warm this mixture over medium-high heat. It will be “paste-like” at first. But then it’ll get a little “crumbly”.
- Once you have crumbs, slowly add your chicken stock/broth stirring vigorously with a whisk. The idea is to get the crumbs to dissolve into the broth. Once dissolved, add your salt (optional), dill and garlic. Allow the mixture to simmer slightly until it has thickened a bit.
- Once the sauce has thickened, remove the pot from the stove. Whisk in your yogurt, and the sauce is done!
- Combine the sauce and meatballs and you’ve got a fantastic meal!
Notes
Nutrition
Hi. Wondering what I could use for the wheat pastry flour and bread crumbs as an alternative to make this recipe gluten free. Newly discovered I’m gluten intolerant, still learning my substitutes 🙂
Thanks
K – I don’t know the first thing about gluten free cooking/baking. I wish I could be more help. Try Elana’s Pantry and The Gluten Free Goddess. Great web sites!
This one was a huge hit!! Will definitely be making it again!
Can I use fresh dill in place of the dried dill weed?
Sure! Just add to taste. 🙂
First off I love your website and all that you do here…its so great!! Secondly, these Danish Meatballs are on my dinner list this week…What would you serve this with or over? I’m debating on rice or just simply making some roasted potatoes.
DonnaLou – Either one would be delicious!
Can Matzo meal be used in place of bread crumbs if it is made with whole grain?
Erin – If the Matzo meal is clean, then it should be fine, yes.
Just saw this on pinterest and had to comment – I’m Danish (living in Copenhagen). Have no idea why these should be Danish meatballs – I guess they’re a bit like Frikadeller, but the sauce is unknown to me.
Sounds nice though.. 🙂
Louise – That’s the same as our American Dutch Babies. There’s nothing Dutch about them. 😉
These came out just like your pictures, which I am very happy about! My husband and I are enjoying them very much. I just had to strain some of the flour lumps out before adding the seasonings and then added some parmesan (not very Danish of me, I know haha). Thanks for the great recipe!
Noelle – My pleasure! Enjoy! 😀
Can this receipe be prepared ahead of time and then warmed up in crockpot
Gerri – Sure!