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Playing Danish Meatballs


  • 1 pound ground beef, pork and veal
  • 1 small onion, peeled and grated, about 1/2 cup
  • 1/2 cup superfine breadcrumbs
  • Salt and pepper
  • About 1/8 teaspoon grated nutmeg
  • 1 teaspoon dried marjoram, lightly crushed in your palm
  • 2 organic eggs, beaten
  • About 1/2 to 2/3 cup whole milk
  • 6 tablespoons butter, divided
  • 1 round tablespoon flour
  • 1 can beef consomm
  • 2 tablespoons pickle relish
  • Fresh dill, for garnish


Serves: 8 servings


Preheat oven to 400F.

Combine meat with onion, breadcrumbs, salt, pepper, nutmeg, marjoram, eggs and milk.

Melt 4 tablespoons butter in a small pot and use it to butter a large baking sheet. Using a small scoop, roll about 36 walnut-sized meatballs. Arrange snugly on the baking sheet and brush with remaining melted butter, roast 15 minutes or until cooked through.

Melt remaining 2 tablespoons butter in a small pot. Whisk in flour, add beef consomm and let thicken a bit. Stir in relish.

Serve meatballs in a shallow serving dish and douse with sauce. Garnish with dill.