Classic Danish Pork Meatballs

# What You'll Need:

→ 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 - 0.53 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 (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, 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 evenly.

03 - With wet hands, form the mixture into 12 to 14 oval or round meatballs approximately the size of a golf ball.

04 - Heat butter and neutral 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 - Remove meatballs onto paper towels to drain excess fat. Serve hot with Danish pickles and optionally rye bread or boiled potatoes.

# Additional Tips::

01 -

They come together in under an hour and actually taste like you spent all day cooking.
The milk and breadcrumbs keep them impossibly juicy, nothing like dense or rubbery meatballs.
One batch feeds four people or becomes your lunch for the next three days, which is honestly the best kind of recipe.

02 -

Don't skip the resting time—it changes the texture from okay to genuinely tender and gives the breadcrumbs time to do their work.
Flattening them slightly during frying isn't optional; it helps them cook through evenly and creates more surface area for that golden crust.
Wet hands are your friend when shaping; the mixture wants to stick to dry hands and it's frustrating, but water changes everything.

03 -