Classic Danish Pork Meatballs (Printable)

Golden pan-fried Danish pork meatballs served with tangy pickles and optional rye bread or potatoes.

# 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 - 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)

# Step-by-Step:

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

# Expert Advice:

01 -
  • Golden, crispy edges with a impossibly moist center that feels almost luxurious for something this simple.
  • They come together in your hands in minutes, and suddenly you've got dinner that tastes like it took real effort.
  • The tangy pickles cut through the richness so perfectly you'll find yourself making them again and again.
02 -
  • Do not pack the mixture tight when shaping—loosely formed frikadeller stay juicy, packed ones taste like hockey pucks.
  • Medium heat is your friend; too hot and the outside burns before the inside cooks, too low and they steam instead of fry.
  • If your first batch spreads too much in the pan, your mixture was too wet—add a tablespoon more breadcrumbs next time.
03 -
  • Wet your hands between every few shapes so the mixture stays loose and doesn't tear as you form it.
  • Don't flip them constantly—give each side its full time on the heat so the exterior gets properly golden and crispy instead of pale and steamed.
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