Classic Danish Pork Meatballs

# What you need:

→ Meat Mixture

01 - 1.1 lb ground pork (or a mixture 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 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 (canola or sunflower)

→ To Serve

11 - Danish pickles such as 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, black pepper, and allspice if using. Mix thoroughly until the mixture is well combined and slightly sticky.

02 - Allow the mixture to rest for 10 minutes so the breadcrumbs absorb the liquid, improving texture.

03 - Moisten your hands and shape the mixture into 12 to 14 oval or round meatballs approximately the size of a golf ball.

04 - Warm butter and neutral oil in a large skillet over medium heat until melted and shimmering.

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

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

07 - Serve warm alongside Danish pickles and optionally rye bread or boiled potatoes.

# Expert tips:

01 -

They're ready in 40 minutes but taste like they took all afternoon.
The slight flattening in the pan creates golden edges while the inside stays juicy and tender.
One batch feeds four people and reheats beautifully the next day.

02 -

The mixture absolutely needs that 10-minute rest, or the meatballs will fall apart in the pan no matter how gently you handle them.
Flattening them slightly as they fry is the key to getting both a crispy outside and a tender inside—flat meatballs cook through faster and develop better color.

03 -