Classic Danish Pork Meatballs

# Components:

→ Meat Mixture

01 - 1.1 lbs ground pork (or mix of pork and veal)

02 - 1 small onion, finely grated

03 - 1 large egg

04 - 3.4 fl oz whole milk

05 - 0.42 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, combine ground pork, grated onion, egg, milk, breadcrumbs, salt, pepper, and optional allspice. Mix thoroughly until cohesive and slightly sticky.

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

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

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

05 - Fry the meatballs in batches, flattening slightly with a spatula, for 4–5 minutes per side until golden brown and fully cooked.

06 - Transfer cooked meatballs to a plate lined with paper towels to drain excess fat.

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

# Expert Advice:

01 -

They come together in under an hour but taste like you've been cooking all day.
The texture is surprisingly tender because of the milk-soaked breadcrumbs, which sounds odd until you taste it.
One batch disappears before you realize you should have made more.

02 -

Don't skip the resting period; it's the difference between meatballs that fall apart and ones with a tender, almost creamy interior.
Flattening them slightly in the pan isn't cheating—it's how you get that golden crust while keeping the inside juicy and mild.

03 -