Danish pork meatballs, pan-fried until golden, traditionally served with brown gravy, potatoes, and preserved red cabbage—Sunday dinner comfort.
Ingredients
- 500g ground pork
- 1 onion (grated)
- 2 eggs
- 100g breadcrumbs (soaked in milk)
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp allspice
- butter and oil for frying
- flour for dredging
Instructions
1
Mixing
Combine pork, grated onion, eggs, soaked breadcrumbs (squeeze excess milk), and seasonings. Mix until sticky.
2
Shaping
With wet hands, form into oval patties (flattened slightly).
3
Dredging
Lightly coat in flour, shaking off excess.
4
Frying
Heat butter and oil in skillet. Fry over medium-low heat 8-10 minutes per side until golden and cooked through (internal 160°F).
5
Gravy
Add flour to drippings, cook 1 minute. Add stock, simmer until thick.
6
Service
Serve with boiled potatoes, brown gravy, and rødkål (red cabbage).