Danish Meatballs is a popular dish here in Denmark, and we eat them for lunch on rye bread with pickled red cabbage or with boiled potato or cold potato salad. We usually served this dish with boiled potatoes, brown sauce, and pickled beetroots or pickled red cabbage for dinner. These meatballs are also perfect for a picnic or children’s lunchbox.
Traditionally, Danish Meatballs are made of ground pork, but they can also be found with beef. And each Danish family have their own version of meatballs, and there are a thousand recipes for Danish meatballs.
This recipe is the basic recipe for Danish Pork meatballs, but you can always spice them up by adding your favorite herbs and spices.
You will need:
- 500 grams ground pork
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 egg
- 1 red onion, finely chopped
- 2 tbsp all-purpose flour
- 2 tbsp milk
- butter, margarine, or cooking oil, for frying
- boiled potatoes
- brown sauce
- pickled beetroot or red cabbage
- salt and pepper
- fresh parsley
- Preheat your oven to 180 degrees Celcius.
- Boil potatoes in a pot with water, about 20 minutes.
- In a bowl, add all the ingredients for the meatballs, then stir vigorously for about 1 minute, or until they are well combined. I usually let my meat mixture rest in the fridge for at least 30 minutes before frying. But if you’re in a hurry, you can fry them after combining all the ingredients.
- Heat a pan on medium heat, then add butter, margarine, or oil. Shape the meat mixture into balls (watch my video tutorial on how we shape our meatballs).
- Fill the pan with meatballs and do the cooking in batches if your pan is small.
- Fry the meatballs for about 4 minutes per side, then turn them; you want a nice, golden brown color. Keep turning them until they are brown. To ensure that my meatballs are cooked through, I usually transfer them to a baking dish and place them in a preheated oven and cook them for 10 minutes. But be careful not to overcook them, or they will become quite dry.
- Serve with boiled potatoes, brown sauce, and pickled beetroot or red cabbage.