Danish Frikadeller Pork Meatballs

# 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 - 0.4 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 (e.g., canola or sunflower)

→ To Serve

11 - Danish pickles (such as pickled cucumber or beetroot)

12 - Rye bread or boiled potatoes (optional)

# Step-by-Step Guide:

01 - In a large bowl, mix ground pork, grated onion, egg, milk, breadcrumbs, salt, black pepper, and optional allspice until the mixture is cohesive and slightly sticky.

02 - Allow the mixture to rest for 10 minutes to let 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 the butter and oil in a large skillet over medium heat.

05 - Cook the meatballs in batches, flattening slightly with a spatula, for 4 to 5 minutes per side until golden brown and cooked through.

06 - Transfer the cooked meatballs to a plate lined with paper towels to absorb excess fat.

07 - Serve hot accompanied by Danish pickles and optional rye bread or boiled potatoes.

# Expert Tips:

01 -

They taste like comfort but take barely 40 minutes from start to finish.
The meat stays surprisingly tender and juicy if you don't skip the resting step.
Crispy on the outside, they pair beautifully with pickles that cut through the richness.

02 -

Don't skip the 10-minute rest—it's the difference between meatballs that stay juicy and ones that dry out.
Use medium heat, not high, or you'll brown the outside before the inside finishes cooking.
If the mixture feels too wet after mixing, add a touch more breadcrumbs, but resist the urge to overwork it.

03 -