Classic Danish pork frikadeller (Printer-friendly)

Golden pan-fried Danish pork meatballs served with tangy pickles and rye bread or potatoes.

# What You 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 - 0.5 cup 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 (e.g., canola or sunflower)

→ To Serve

11 - Danish pickles (such as pickled cucumber or beetroot)
12 - Rye bread or boiled potatoes (optional)

# Steps:

01 - In a large bowl, combine ground pork, grated onion, egg, milk, breadcrumbs, salt, pepper, and optional allspice. Mix thoroughly until the mixture is cohesive and slightly sticky.
02 - Let the mixture rest for 10 minutes to allow breadcrumbs to absorb the liquid fully.
03 - With wet hands, shape the mixture into 12 to 14 oval or round meatballs about the size of a golf ball.
04 - Heat butter and neutral oil together in a large skillet over medium heat.
05 - Cook the meatballs in batches, flatten slightly with a spatula, frying for 4 to 5 minutes per side until golden brown and cooked through.
06 - Transfer cooked meatballs to a plate lined with paper towels to remove excess fat.
07 - Serve hot alongside Danish pickles and optionally rye bread or boiled potatoes.

# Top Tips:

01 -
  • They're crispy on the outside and impossibly tender inside, with a subtle warmth from allspice that makes you want another one.
  • You can have dinner on the table in under an hour, which makes weeknight cooking feel less like a chore and more like something achievable.
  • Unlike fussier meatballs, these don't require any fancy shaping or special equipment, just wet hands and confidence.
02 -
  • The resting step is not optional if you want them juicy, and that 10 minutes makes a measurable difference in the final texture.
  • Flattening them slightly as they cook creates more surface area for browning and cooks them faster without drying them out.
  • Wet hands throughout the process keep everything from sticking and make shaping feel less frustrating and more intuitive.
03 -
  • Don't skip the butter and oil combination because butter alone will brown them beautifully but can burn, while oil keeps the temperature stable.
  • The meat mixture should feel slightly sticky when you're shaping, which tells you it has enough moisture to stay juicy through cooking.
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