Danish Meatballs with Dill Sauce

I made this tonight and enjoyed it and will make it again. I read through most of the reviews and decided 1) added mushrooms and garlic to the butter before adding the flour. 2) only added 1 cup of sour cream and 1 tablespoon of dried dill. Dried dill is stronger than fresh. And 3) added a little cracked pepper. I used frozen meatballs, added them to a slow cooker and then poured the gravy over top and let them marinate all day. Very good on a cold day.

my husband loved this dish! He was so impressed by it he asked me to add it to my lineup of recipes to use on a regular basis. Insanely delicious, even my three year old, 2 year old and infant son loved it! Yay for yummy recipes. thank you so much for sharing.

I included this at Hubs' request as part of our New Year's Eve array of appetizers. I wasn't enthusiastic about it but surprisingly found I was a lot fonder of them than I thought I'd be. But I did bump up the flavor a bit since I noticed that other than some salt, pepper and a little onion it was totally lacking any seasoning. I knew some garlic, fresh parsley and a few shakes of Worcestershire sauce couldn't hurt. More important, it wasn't until after I had the meatballs mixed up that I realized, to my surprise, that the bread crumbs weren't intended to be included in the mix - rather, the meatballs were to be rolled in them. Frankly, that seemed odd to me, so I'm glad I made the "mistake" of adding the bread crumbs, the traditional way, to the meat mixture. But it's really the sauce that brings these meatballs to life - creamy with a pronounced fresh dill flavor. These were part of our assortment of appetizers for our New Year's Eve celebration, but the ample amount left over will be great reheated and served over hot, buttered noodles. Four stars rather than five simply for the instruction to roll the meatballs in bread crumbs rather than adding them to the meat mixture.

I have a love/hate relationship with this recipe. I've made it a couple of times now. I guess I love the idea and how it CAN turn out. I like to add the bread crumbs to the meatballs instead of rolling them in it - makes a great meatball! But as written they are WAY too salty, so you have to cut the salt by at least half. The sauce is nice, but tends to need a little tweaking to be interesting. Its great comfort food and worth making, but the written recipe is just off enough to ruin it if you aren't careful. I'll probably make a version of these again anyway - and probably never would have if I hadn't found this recipe, so thanks! :)