Classic Danish Pork Meatballs (Print)

Golden pan-fried Danish pork meatballs served with tangy pickles for 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 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 (canola or sunflower)

→ To Serve

11 - Danish pickles (pickled cucumber or beetroot)
12 - Rye bread or boiled potatoes (optional)

# Directions:

01 - In a large bowl, mix ground pork, grated onion, egg, milk, breadcrumbs, salt, pepper, and allspice if using until cohesive and slightly sticky.
02 - Allow the mixture to rest for 10 minutes to let breadcrumbs absorb moisture.
03 - With wet hands, form 12 to 14 oval or round meatballs about golf ball size.
04 - Melt butter and heat oil in a large skillet over medium heat.
05 - Cook meatballs in batches, slightly flattening each with a spatula, frying 4 to 5 minutes per side until golden and cooked through.
06 - Transfer meatballs to a plate lined with paper towels to remove excess fat.
07 - Serve hot alongside Danish pickles and rye bread or boiled potatoes if desired.

# Expert Advice:

01 -
  • Golden, juicy meatballs that are surprisingly tender because of the milk-soaked breadcrumbs keeping them moist.
  • Ready in 40 minutes from start to finish, making them perfect for a weeknight dinner that feels homemade and special.
  • That savory-sweet flavor from allspice pairs beautifully with tangy pickles, creating a flavor balance that just works.
02 -
  • The 10-minute rest is not just helpful, it's transformative; skipping it results in dense, heavy meatballs that fall apart.
  • Flattening them slightly as they fry creates a larger surface area for browning, which is where all the flavor lives.
  • If your pan is too hot, the outside burns before the inside cooks through; medium heat is genuinely the right temperature here.
03 -
  • Wet hands are your best tool for shaping; it takes less than a minute per batch and prevents the sticky mixture from clinging to your fingers.
  • If you make these ahead, reheat them gently in a warm skillet with a little butter rather than the microwave, which dries them out.
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