Classic Danish Pork Meatballs (Printable)

Juicy pan-fried pork balls with tangy pickles make a comforting, flavorful dish ready in 40 minutes.

# 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 - 0.5 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 (pickled cucumber or beetroot)
12 - Rye bread or boiled potatoes (optional)

# How To Make:

01 - In a large mixing bowl, combine ground pork, grated onion, egg, milk, breadcrumbs, salt, black pepper, and allspice if using. Mix until the mixture is cohesive and slightly sticky.
02 - Let the mixture rest for 10 minutes to allow breadcrumbs to absorb the liquid fully.
03 - With wet hands, shape the mixture into 12 to 14 oval or round meatballs roughly the size of a golf ball.
04 - In a large skillet, warm the unsalted butter and neutral oil over medium heat.
05 - Fry the meatballs in batches, gently flattening them with a spatula. Cook for 4 to 5 minutes per 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 with Danish pickles and optionally rye bread or boiled potatoes.

# Top Suggestions:

01 -
  • They cook faster than you'd expect, and somehow taste even better than they look.
  • The milk-soaked breadcrumbs create an almost cloud-like texture that juicy meatballs shouldn't have.
  • They're humble enough for a weeknight but elegant enough to serve when someone says they're coming over.
02 -
  • Don't skip the resting time after mixing—it's the difference between a meatball that falls apart and one that holds its shape beautifully.
  • Flattening them into patties rather than keeping them round lets them develop a crust and cook more evenly without drying out the center.
03 -
  • Keep your hands and spatula slightly wet throughout shaping and cooking—this prevents sticking and gives you cleaner edges.
  • Don't rush the frying; medium heat and patience create that golden crust that makes all the difference between good and unforgettable.
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