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
Well that sounds quite a bit like what I know as Sedish meatballs. So is it the dill sauce (mmmm, yum!) that makes it “Danish?”
Jodi – You got me on that one. I have no idea. I just redid the recipe she sent. All I know is they are DELICIOUS!!
YUM! Made these for dinner, and was suprised that my husband loved them! Kids gobbled them up too, was quite a hit! Thanks for another hit!
Gaby – So glad you all enjoyed them! I’ve got to make them again VERY soon! So delicious!
Thanks for the feedback!
oops I meant SWedish meatballs. sorry
Jodi – lol. no problem
I just made this for lunch today and it was delicious!! I served it over brown rice. The only thing I’ll change for next time is to make a double batch of the meatballs–I’ve got a lot of rice and sauce leftover but not a lot of meatballs!
GP can you freeze that sauce? It sounds to be fantastic also over chicken or fish – would be a great shortcut if you had it frozen in portions.
Kristen – I’ve never tried. It never lasts long enough around here! I’ll have to reserve some to try that next time.
Confused….the meatball recipe doesn’t say anything about eggs, but your first picture clearly shows an egg in the mix. Could you please clarify?
Leadia – So sorry. Thanks for catching that! The recipe has been updated.
this stuff is great!! thanks for the recipe Tiffany
Trude – You’re welcome!
Just made these tonight. So simple and tasty (and I even forgot the egg in the meat mixture!) Thanks!
Elizabeth – Fantastic! They are so delicious! I’m working on a dairy free version now that I’ve given up the milk. Hope it will be just as good!
Tiffany, another hit. the hubby wants more!!! i didnt use brown rice, i used my good ol barley. it went great together. i also did add the allspice. yummy!! thanks.
Desiree – Fabulous! I always love it when the guys ask for more!
soooooooo making these tonight. Serving Mediterranean veggie soup, salad, your spinach dip with a few chips(gluten free for me) and some of these meatballs.
Paulissa – Sounds good! Can I come over? lol
OUT OF THIS WORLD!!!! Had them with gluten free pasta and the hubber requested (and made himself!) your spinach dip. Nothing like a meal for Super Bowl that you won’t regret in the morning.
Paulissa – Agreed!!! Good for you!! Keep up the great work!
@ Tiffany, sure we’d love to have you! It was yummy!!
Paulissa – Awwwe. Thanks! (I’ll be right over…)
Tiffany…here it is my first day with you and I made these for dinner with brown rice and a side of sauteed kale with garlic. Absolutely delicious! The family even wanted seconds…I’m impressed =)
I knew I found a good thing…and now, I’m convinced! Thanks so much 🙂
Wendy – Awwwe, thank you! I really appreciate that. 🙂 So happy you enjoyed my recipe!
Do you think ground cornflakes could be substituted for the bread crumbs? I have a soy allergy and it’s really hard to find bread that doesn’t have some form of soy in it!
Court – It could. The texture will be slightly different, but it will most likely be pretty close.
I reviewed this recipe!
🙂 I LOVE YOUR BLOG!
Leslie – AWESOME!!! Thank you!
Just used your meatball recipe to make some turkey burgers. Can is just say it’s like biting into heaven?!!? You’re AMAZING! Thanks so much!!!
Kristen – Oh yum! Glad you enjoyed it!
Just had these with some luscious roasted veggies. This is one of our absolutely favorite GP recipes, along with the protein pancakes. Those 2 are in steady rotation. Thank you so much for everything you do.
Paulissa – Thank you so much! I’m flattered and so so happy you’re enjoying my recipes!
Just had these with some luscious roasted veggies. This is one of our absolutely favorite GP recipes, along with the protein pancakes. Those 2 are in steady rotation. Thank you so much for everything you do.
Sarah – It should be okay. Greek yogurt is a bit thicker. Try using just a hair less and see. But I think it would be okay.
Cleanpaleo – I’ve never tried, so please let me know how they turn out!