Classic Danish Pork Meatballs (Printable Version)

Golden pan-fried Danish pork meatballs with tangy pickles create a comforting, flavorful dish.

# 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 egg
04 - 3.4 fl oz whole milk
05 - 0.5 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 mixing bowl, blend ground pork, grated onion, egg, milk, breadcrumbs, salt, pepper, and allspice if using until the mixture is uniform and slightly sticky.
02 - Allow the mixture to rest for 10 minutes, enabling the breadcrumbs to absorb the liquid fully.
03 - With wet hands, form the mixture into 12 to 14 oval or round meatballs approximately the size of a golf ball.
04 - Warm butter and oil in a large skillet over medium heat until melted and shimmering.
05 - Cook the meatballs in batches, flattening slightly with a spatula, for 4 to 5 minutes on each side until golden brown and cooked through.
06 - Transfer cooked meatballs onto a plate lined with paper towels to absorb excess fat.
07 - Serve hot accompanied by Danish pickles and optionally rye bread or boiled potatoes.

# Expert Tips:

01 -
  • They're impossibly juicy inside because of a secret that sounds too simple: milk-soaked breadcrumbs that keep the meat moist no matter how long they cook.
  • The whole process takes less time than you'd spend scrolling through your phone, yet tastes like someone spent hours in the kitchen.
  • One batch disappears so fast you'll find yourself making another one the same evening.
02 -
  • Don't skip the 10-minute rest—I learned this the hard way by getting impatient and ending up with frikadeller that fell apart in the pan because the breadcrumbs hadn't absorbed the liquid yet.
  • Use medium heat, not high; too much heat browns the outside before the inside cooks through, and too little heat makes them greasy instead of golden.
  • A mix of butter and oil is non-negotiable—butter alone will burn and taste bitter, while oil alone won't give you that rich, golden crust.
03 -
  • Wet your hands frequently while shaping—cold water is your best tool for preventing the mixture from sticking to your skin.
  • Don't flip the meatballs more than once; letting each side develop a crust without moving them around gives you that beautiful golden-brown exterior.
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