Classic Danish Pork Meatballs

# Ingredient List:

→ Meat Mixture

01 - 1.1 lbs 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 cups 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)

# How to Make:

01 - In a large bowl, mix ground pork, grated onion, egg, milk, breadcrumbs, salt, pepper, and allspice if using until uniform and slightly sticky.

02 - Let the mixture rest for 10 minutes to allow breadcrumbs to absorb the milk.

03 - With wet hands, form 12 to 14 oval or round meatballs about golf ball size.

04 - Heat butter and oil in a large skillet over medium heat.

05 - Cook meatballs in batches, flattening slightly with a spatula, for 4 to 5 minutes per side until golden and cooked through.

06 - Transfer meatballs to a plate lined with paper towels to drain excess fat. Serve immediately with Danish pickles and optional rye bread or boiled potatoes.

# Expert Tips:

01 -

They're crispy on the outside, tender and juicy inside, with a subtle spice that makes people ask for the secret ingredient.
Twenty minutes of active time means you can impress a table without spending your evening in the kitchen.
The bread and milk trick keeps them impossibly moist, even on the second day.

02 -

Don't skip the resting period after mixing; it's the difference between meatballs that hold together and ones that fall apart in the pan.
Flatten them slightly as they fry—this increases surface area for browning and helps them cook through evenly without drying out.
The pickles aren't just a garnish; their acidity cuts through the richness and makes the whole plate feel balanced and alive.

03 -