Classic Danish Pork Meatballs (Printable)

Golden pan-fried Danish pork meatballs paired with tangy pickles for rich flavors.

# What You’ll Need:

→ 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 - 0.21 cup breadcrumbs
06 - 1 tsp salt
07 - ½ tsp ground black pepper
08 - ½ 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)

# Directions:

01 - In a large bowl, mix ground pork, grated onion, egg, milk, breadcrumbs, salt, pepper, and allspice if using, until the mixture is cohesive and slightly sticky.
02 - Let the mixture rest for 10 minutes so the breadcrumbs can absorb the liquid.
03 - With wet hands, form 12 to 14 oval or round meatballs roughly the size of a golf ball.
04 - Heat butter and oil in a large skillet over medium heat.
05 - Fry meatballs in batches, flattening slightly with a spatula, for 4 to 5 minutes on each side until golden brown and cooked through.
06 - Transfer meatballs to a plate lined with paper towels to drain excess fat.
07 - Serve hot alongside Danish pickles and optionally rye bread or boiled potatoes.

# Expert Tips:

01 -
  • They're crispy on the outside but stay juicy inside, which is harder than it sounds but so worth it.
  • The whole thing comes together in 40 minutes, perfect for when you want something that tastes like you spent hours cooking.
  • One batch disappears fast, so the recipe practically guarantees you'll be making these again next week.
02 -
  • Don't skip the rest time—those 10 minutes genuinely change the texture from something that falls apart to something with structure.
  • Flattening them slightly as they cook doubles the crust, which is where all the flavor and texture lives.
  • Keep the heat at medium, not medium-high; I learned this the hard way with a first batch that browned too fast and stayed raw inside.
03 -
  • If you find yourself with a mixture that's too loose after the rest period, add another tablespoon of breadcrumbs and let it sit a couple more minutes before shaping.
  • Mix half pork and half veal if you want something leaner, and you'll discover the veal adds a delicate sweetness that makes them taste even more refined without losing that homey feeling.
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