Kødboller (Danish Meatballs)
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
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover kødboller in an airtight container in the refrigerator.
Gently reheat in a saucepan over low heat, adding a splash of milk or broth if the sauce is too thick.
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