Main CourseDinner

Kødboller (Danish Meatballs)

Name: Kødboller (Danish Meatballs)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: scandinavian
Ingredients: 250 g ground pork; 250 g ground beef; 0.5 pcs yellow onion finely grated; 1 pcs egg; 3 tbsp flour; 0.5 cup milk; 1 tsp salt; 0.5 tsp black pepper freshly ground; 2 tbsp butter; 2 tbsp flour; 2 cup beef broth; 0.5 cup heavy cream; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 2 tbsp fresh parsley chopped (optional)

These traditional Danish meatballs are made with a blend of ground pork and beef, seasoned simply, and gently simmered in a rich, creamy sauce. They are comforting and perfect for a family meal, often served with boiled potatoes and lingonberry jam.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium
Per serving: 595 kcal

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

meatballs

250 gground pork
250 gground beef
0.5 pcsyellow onion, finely grated
1 pcsegg
3 tbspflour
0.5 cupmilk
1 tspsalt
0.5 tspblack pepper, freshly ground

sauce

2 tbspbutter
2 tbspflour
2 cupbeef broth
0.5 cupheavy cream
0.5 tspsalt
0.25 tspblack pepper, freshly ground

garnish

2 tbspfresh parsley, chopped(optional)

Equipment

slotted spoon · large bowl · large pot · whisk · medium saucepan

The method

Step by step

1
In a large bowl, combine the ground pork, ground beef, grated yellow onion, egg, flour, milk, salt, and black pepper.
About 3 min
Cook’s note: Do not overmix the meatball mixture; mix just until combined to keep the meatballs tender.
2
Using wet hands, form the mixture into small, golf-ball-sized meatballs.
About 7 min
Cook’s note: Wetting your hands prevents the meat from sticking and makes shaping easier.
3
Bring a large pot of salted water to a gentle simmer. Carefully add the meatballs to the simmering water.
About 5 min
Cook’s note: Do not boil the water vigorously, as this can break the meatballs apart.
4
Simmer the meatballs for 10-12 minutes, or until cooked through and they float to the surface.
About 12 min
Cook’s note: Cook in batches if necessary to avoid overcrowding the pot.
5
Remove the cooked meatballs with a slotted spoon and set aside on a plate.
About 1 min
6
In a separate medium saucepan, melt the butter over medium heat.
About 1 min
7
Whisk in the flour to create a roux and cook for 1-2 minutes, stirring constantly, until lightly golden.
About 2 min
Cook’s note: Cooking the flour well removes any raw flour taste from the sauce.
8
Gradually whisk in the beef broth, ensuring no lumps form. Bring the sauce to a gentle simmer.
About 3 min
Cook’s note: Adding the broth slowly helps to create a smooth sauce.
9
Stir in the heavy cream, salt, and black pepper. Continue to simmer for 5 minutes, or until the sauce has thickened slightly.
About 5 min
Cook’s note: Taste and adjust seasoning as needed.
10
Gently add the cooked meatballs to the sauce and heat through for a few minutes.
About 2 min
11
Garnish with fresh parsley before serving.

Per serving

Nutrition

46%Score

Calories: 594.8kcal
Protein: 28.3g
Carbs: 20.4g
Fat: 44.7g
Fibre: 1.2g
Sugar: 4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover kødboller in an airtight container in the refrigerator.

Reheating

Gently reheat in a saucepan over low heat, adding a splash of milk or broth if the sauce is too thick.