Danish Frikadeller Pork Meatballs (Print-Friendly)

Juicy Danish pork meatballs pan-fried golden, paired with tangy pickles for a cozy meal.

# 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 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 (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 It:

01 - In a large bowl, mix ground pork, grated onion, egg, milk, breadcrumbs, salt, pepper, and allspice (if using) until the mixture is cohesive and slightly sticky.
02 - Let the mixture rest for 10 minutes to allow the breadcrumbs to absorb the liquid.
03 - With wet hands, form the mixture into 12–14 oval or round meatballs, about the size of a golf ball.
04 - Heat butter and oil in a large skillet over medium heat.
05 - Cook 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 onto paper towels to drain excess fat, then serve hot with Danish pickles and optional rye bread or boiled potatoes.

# Expert Advice:

01 -
  • They're impossibly juicy inside with a caramelized crust that shatters when you bite down.
  • Ready in 40 minutes flat, which means weeknight dinner without the stress.
  • The tangy pickles cut through the richness in a way that makes you keep reaching for another.
  • One bowl, one pan, and minimal cleanup—this is real comfort food, not a kitchen project.
02 -
  • Don't skip the resting period—those 10 minutes let the breadcrumbs fully hydrate, and it genuinely changes the texture from acceptable to sublime.
  • Wet hands are non-negotiable when shaping; it prevents the sticky mixture from clinging to your palms and makes forming them possible without frustration.
  • Medium heat is your friend here—high heat will char the outside before the inside cooks, leaving you with a burnt crust and a pink center.
03 -
  • If the mixture seems too loose after resting, add a few extra breadcrumbs one tablespoon at a time—every egg and onion varies slightly in moisture.
  • Flattening the meatballs slightly with your spatula isn't just for looks; it creates more surface area for browning and cooks them faster and more evenly.
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