Classic Danish pork meatballs (Print View)

Juicy Danish pork meatballs pan-fried golden, served with tangy pickles for a comforting dish.

# Components:

→ Meat Mixture

01 - 1.1 lb ground pork (or a mix of pork and veal)
02 - 1 small onion, finely grated
03 - 1 egg
04 - 3.4 fl oz whole milk
05 - 0.42 cups 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 (such as pickled cucumber or beetroot)
12 - Rye bread or boiled potatoes (optional)

# Directions:

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

# Expert Advice:

01 -
  • They're deceptively tender inside with a perfectly crispy exterior, nothing like dense store-bought versions.
  • The milk-soaked breadcrumbs are the secret to juiciness that lasts even when they cool slightly.
  • They taste homemade in the way that makes people ask for seconds before finishing their first.
02 -
  • The 10-minute rest is not optional—skip it and your meatballs will fall apart in the pan instead of holding together beautifully.
  • Medium heat matters more than you'd think; too high and the outside burns before the inside cooks, too low and they absorb oil instead of getting crispy.
  • Wet hands make all the difference in shaping without the mixture sticking and tearing.
03 -
  • A mix of pork and veal creates a lighter texture if you prefer something less rich, using half of each instead of all pork.
  • If your mixture seems too wet after mixing, refrigerate it for 20 minutes before shaping—this makes handling easier and keeps everything from falling apart.
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