Danish Fars Meatballs
Experience a taste of Denmark with these irresistibly tender and flavorful Danish Fars Meatballs. Crafted from a harmonious blend of ground pork and beef, these meatballs are infused with the delicate warmth of nutmeg, a touch of onion, and the perfect balance of seasoning. The addition of milk and breadcrumbs ensures a moist, melt-in-your-mouth texture, while a quick chill in the fridge makes them easy to shape. Pan-fried to a golden-brown perfection in a mix of butter and oil, these meatballs are a crowd-pleasing comfort food that pairs beautifully with classic sides like boiled potatoes, rich gravy, or tangy Danish red cabbage. Perfect for weeknight dinners or a Scandinavian-inspired feast, these easy-to-make meatballs will be a new favorite on your table.
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Recipe Information
Ingredients
- 250 grams Ground pork
- 250 grams Ground beef
- 1 medium Onion, finely minced
- 1 large Egg
- 200 milliliters Milk
- 50 grams Breadcrumbs
- 30 grams All-purpose flour
- 1.5 teaspoons Salt
- 1 teaspoon Ground pepper
- 0.25 teaspoons Ground nutmeg
- 30 grams Butter
- 2 tablespoons Vegetable oil
Instructions
In a large mixing bowl, combine the ground pork, ground beef, and minced onion.
Add the egg, milk, breadcrumbs, flour, salt, pepper, and nutmeg to the bowl. Mix everything thoroughly with your hands or a wooden spoon until the mixture is smooth and well combined. Do not overmix, as it may make the meatballs dense.
Cover the bowl with plastic wrap and let the mixture rest in the refrigerator for about 15 minutes. This will help the breadcrumbs absorb the moisture and make the mixture easier to shape.
Using clean hands, shape the meat mixture into small, oval-shaped meatballs about 2 inches in size. You should get approximately 16-20 meatballs, depending on their size.
Heat the butter and vegetable oil in a large skillet over medium heat. Once the butter has melted and is bubbling, add the meatballs to the skillet in batches, making sure not to overcrowd the pan.
Cook the meatballs for about 4-5 minutes on each side, turning carefully with tongs or a spatula, until they are golden brown and cooked through. The internal temperature should reach 70°C (160°F).
Transfer the cooked meatballs to a plate lined with paper towels to drain any excess oil. Repeat with the remaining meatballs.
Serve the Danish Fars Meatballs warm with your choice of sides, such as boiled potatoes, gravy, or traditional Danish red cabbage.
Nutrition Facts
Calories |
2263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.6 g | 214% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 3905 mg | 170% | |
| Total Carbohydrate | 82.3 g | 30% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 18.7 g | ||
| Protein | 109.7 g | 219% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 407 mg | 31% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1740 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
