Classic Danish Pork Meatballs (Printable)

Golden pan-fried Danish pork meatballs paired with tangy pickles for a comforting meal.

# Ingredient List:

→ 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 - 2.1 oz 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)

# Directions:

01 - In a large bowl, mix ground pork, grated onion, egg, milk, breadcrumbs, salt, 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, form 12 to 14 oval or round meatballs, about the size of a golf ball.
04 - Warm butter and oil in a large skillet over medium heat.
05 - Fry meatballs in batches, flattening slightly with a spatula, for 4 to 5 minutes per side until golden brown and cooked through.
06 - Place cooked meatballs on paper towels to drain excess fat. Serve hot with Danish pickles and optional rye bread or boiled potatoes.

# Expert Advice:

01 -
  • They're impossibly tender and juicy inside with a golden crust that shatters when you bite into it.
  • The whole process takes less than an hour from bowl to plate, perfect for a weeknight dinner that feels special.
  • One batch feeds four people generously, and they taste even better the next day cold with dark bread.
02 -
  • The resting step isn't optional—it transforms the texture from gritty to silky, and I learned this by making them without rest and wondering why mine fell apart.
  • Don't press them too hard when shaping or they'll become dense and heavy; treat them like they're something precious.
  • Medium heat is your friend here—high heat will burn the outside while the inside stays raw, and I've made that mistake enough times to know.
03 -
  • Wet your hands before shaping—it makes everything smoother and keeps the mixture from sticking and frustrating you.
  • Use a combination of butter and oil instead of just oil; the butter gives flavor while the oil keeps it from burning at higher heat.
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