Classic Danish Pork Meatballs

# 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 plain 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)

# Step-by-Step Guide:

01 - In a large bowl, mix ground pork, grated onion, egg, milk, breadcrumbs, salt, black pepper, and allspice 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 12–14 oval or round meatballs roughly the size of a golf ball.

04 - Warm unsalted butter and neutral oil in a large skillet over medium heat.

05 - Cook the meatballs in batches, gently flattening each with a spatula, for 4–5 minutes per side until golden brown and cooked through.

06 - Place the cooked meatballs on paper towels to drain excess fat.

07 - Serve hot alongside Danish pickles, with rye bread or boiled potatoes if desired.

# Expert Tips:

01 -

They cook quickly but taste like you spent all afternoon in the kitchen.
The crispy butter crust gives way to the most tender, juicy center.
Leftovers are just as good cold on rye bread the next day.

02 -

Wet your hands before shaping each meatball or the mixture will stick everywhere.
Don't skip the resting time, the breadcrumbs need those minutes to absorb the milk properly.
Medium heat is key, too high and the outside burns before the inside cooks.

03 -