Classic Danish pork meatballs (Printable View)

Tender pan-fried Danish pork meatballs with tangy pickles for a flavorful, comforting dish.

# Ingredient List:

→ Meat Mixture

01 - 1.1 lb ground pork (or a mix of pork and veal)
02 - 1 small onion, finely grated
03 - 1 large egg
04 - 3.4 fl oz whole milk
05 - 2.1 oz breadcrumbs
06 - 1 tsp salt
07 - 1/2 tsp ground black pepper
08 - 1/2 tsp ground allspice (optional)

→ For Frying

09 - 2 tbsp unsalted butter
10 - 1 tbsp neutral oil (canola or sunflower)

→ To Serve

11 - Danish pickles (pickled cucumber or beetroot)
12 - Rye bread or boiled potatoes (optional)

# How to Make:

01 - In a large bowl, mix ground pork, grated onion, egg, milk, breadcrumbs, salt, pepper, and allspice until cohesive and slightly sticky.
02 - Allow the mixture to rest for 10 minutes so the breadcrumbs absorb the liquid.
03 - Wet your hands and form the mixture into 12 to 14 oval or round meatballs about the size of a golf ball.
04 - Warm butter and oil in a large skillet over medium heat.
05 - Cook meatballs in batches, flattening slightly with a spatula, frying 4 to 5 minutes per side until golden and cooked through.
06 - Transfer cooked meatballs to a plate lined with paper towels to absorb excess fat.
07 - Serve hot with Danish pickles and optionally rye bread or boiled potatoes.

# Expert Tips:

01 -
  • They're impossibly easy to make but taste like they took all afternoon, which feels like getting away with something delicious.
  • The crispy edges against the juicy center is a textural contrast that never gets boring, no matter how many times you make them.
  • They freeze beautifully, so you can have a homemade Danish dinner on nights when you didn't plan ahead.
02 -
  • Overmixing the meat mixture toughens the meatballs by breaking down the meat structure, so treat it gently and stop as soon as things are combined.
  • The 10-minute rest isn't optional—this is when the breadcrumbs fully absorb the milk, and skipping it will give you dry, crumbly results that disappoint.
  • Medium heat matters more than you'd think; high heat browns the outside before the inside cooks through, leaving you with overcooked edges and a raw center.
03 -
  • Chill your shaped meatballs in the freezer for 15 minutes before frying if you have time—they'll hold their shape better and won't flatten as much, giving you rounder, more uniform results.
  • The flattening step is actually essential, not optional; it increases browning and ensures even cooking, so commit to it fully rather than just nudging them.
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