Classic Danish Pork Meatballs (Printable)

Golden pan-fried Danish pork balls paired with tangy pickles for a comforting and flavorful dish.

# What You'll Need:

→ Meat Mixture

01 - 1.1 lb ground pork (or a blend of pork and veal)
02 - 1 small onion, finely grated
03 - 1 large egg
04 - 3.4 fl oz whole milk
05 - 0.42 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 (such as canola or sunflower)

→ To Serve

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

# How to Make It:

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

# Expert Advice:

01 -
  • They're impossibly juicy inside with that perfect golden crust, thanks to the milk-soaked breadcrumbs holding everything together.
  • One skillet, minimal fuss, and you're eating something that tastes like someone's been cooking it for decades.
  • The pickles cut through the richness so cleanly that you'll find yourself reaching for more without thinking.
02 -
  • Grating the onion instead of mincing it is the move that changed everything for me—it adds moisture and flavor directly into the mixture rather than creating little chunks.
  • The milk-soaked breadcrumbs are what keep these meatballs tender and juicy; skip this step and they'll be dense and dry, which defeats the purpose.
  • Don't skip the 10-minute rest; it seems small but it lets the breadcrumbs absorb fully and makes shaping cleaner and easier.
03 -
  • Flatten the meatballs slightly in the pan rather than keeping them perfectly round—this increases browning and makes them cook more evenly throughout.
  • If your mixture feels too wet before resting, let it sit an extra few minutes; the breadcrumbs will continue to absorb, and the mixture will firm up enough to shape cleanly.
Go Back