Classic Danish Pork Meatballs (Printable Version)

Golden pan-fried Danish pork meatballs served with tangy pickles for a flavorful meal.

# 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 - 0.42 cup breadcrumbs
06 - 1 tsp salt
07 - 0.5 tsp ground black pepper
08 - 0.5 tsp ground allspice (optional)

→ For Frying

09 - 2 tbsp unsalted butter
10 - 1 tbsp neutral oil (e.g., canola or sunflower)

→ To Serve

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

# Step-by-Step Instructions:

01 - In a large bowl, mix ground pork, grated onion, egg, milk, breadcrumbs, salt, pepper, and allspice (if used) until the mixture is cohesive and slightly sticky.
02 - Allow the mixture to rest for 10 minutes so the breadcrumbs absorb the liquid.
03 - With wet hands, 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 - Fry meatballs in batches, gently flattening with a spatula, for 4 to 5 minutes per side until golden and cooked through.
06 - Transfer cooked meatballs to a plate lined with paper towels to drain excess fat, then serve hot with Danish pickles and optional rye bread or boiled potatoes.

# Expert Advice:

01 -
  • They're ready in under an hour and taste like you've been simmering them for days.
  • The mixture stays tender because of the milk and breadcrumbs trick—no dry, dense meatballs here.
  • One pan, no fuss, and they freeze beautifully for those nights when you need dinner that feels homemade without the stress.
02 -
  • If your mixture feels too wet, add more breadcrumbs by the tablespoon—dry ingredients vary and you might need to adjust slightly.
  • Don't skip the 10-minute rest; it's not extra time, it's the difference between tender and tough.
  • Cook on medium heat, not high—high heat browns the outside before the inside cooks through and leaves you with a raw center.
03 -
  • Wet hands are non-negotiable for shaping—they prevent sticking and let you work faster without frustration.
  • Medium heat is your friend here; rushing with high heat gives you brown outside, raw inside.
  • One quick test: cut one in half after cooking to check that the center is no longer pink—it's faster and more honest than guessing.
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