Pork meatballs

45 min
Pork meatballs

Pan-fried pork meatballs are a hit in Scandinavia! This tasty everyday staple is popular with families as it is great for dinner as well as packed lunches or cold spreads on weekends and freezes well. Light, tender ground pork meatballs may be served with a wide array of sides and both hot or cold, so they are perfect for making a big batch and enjoying the leftovers. Give our pan-fried meatball recipe with pork mince, onion, and thin-rolled oats a try to discover why they have become such a classic in, among others, Scandinavia and Germany.

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Ingredients

Minced pork (about 6% fat)
600 g
Fine salt
1 tsp
Onion (approx. 75 g), finely chopped or grated
1
Eggs
2
Freshly churned pepper
Milk
100 ml
Thin-rolled oats (approx. 1 dl)
40 g
Butter, for frying
25 g

Instructions

  • Mix the pork mince with salt for about 1 minute.
  • Add onion, eggs, and pepper. Incorporate the milk little by little, and lastly, add the oats. Cover the mince and rest it in the fridge for about 15 minutes.
  • Shape the mince into about 14 meatballs.
  • Let the butter brown slightly in a pan at high heat. Turn it down and fry the meatballs on both sides at low heat for about 15 minutes – turn up the heat as you flip them.
Enjoy!

Tips

There is a good reason the ingredients for our recipe for pork meatballs must be mixed in such a particular order. If the pork mince is first mixed with salt, you will have an easier time achieving the correct consistency as salt loosens the texture, which can make the meat tenderer and juicier. This ensures the best pork meatballs with a light rather than dense texture.

Questions about pork meatballs

To learn more about pan-fried pork meatballs, read our answers to the most frequently asked questions about them here.

How to make pork meatballs?

Meatballs with pork mince are a classic dish in Northern and Central Europe and when considering their scrumptious savoury flavour, light texture, and crisp, browned crust it is no wonder why. Mix minced meat with salt before adding onion, eggs, and black pepper. Mix in the milk a little at a time and incorporate thin-rolled oats to ensure the right consistency. Rest the mince before shaping the meatballs. Fry them in butter for about 15 minutes and either serve them immediately or save them for later.

How long to cook pork meatballs?

Pan-fried pork meatballs should be cooked for about 15 minutes all in all to ensure the meat has been cooked through. It is recommended to cook ground pork to an internal temperature of 71°C. You can use a meat thermometer to track this. When you transfer the uncooked meatballs with ground pork to the pan it should sizzle, so heat it thoroughly beforehand and then turn down the heat. To ensure a golden-brown crust with a crisp texture, use plenty of butter or half butter, half cooking oil.

What to serve with pork meatballs?

There are many delightful options for what to serve with pan-fried pork meatballs which may be enjoyed warm as well as cold. Favourites include boiled potatoes and gravy or cold potato salad. They may also be used to make open-faced sandwiches. In this case, they are often served on rye bread with either pickled beetroot, cooked red cabbage, or pickled cucumbers. Lastly, they also taste great in other types of sandwiches in which you can also use these traditional preserves or mix things up by pairing them with a fresh, crispy coleslaw.

Can you freeze pork meatballs?

Yes! Once your pan-fried pork meatballs have cooled slightly, you can freeze them either in an airtight container or a freezer bag. In the freezer, they will last for up to 3 months. They may stick together slightly in the freezer so consider portioning them in a way that makes it easy on yourself. Thaw them overnight in the fridge and reheat them either in the microwave, the oven, or in a pan. Do not re-freeze them once they have been thawed.

How long will pork meatballs last?

In the fridge, pan-fried pork meatballs will keep for 2-3 days. Store them in either an airtight container or a large freezer bag. If you do not plan on eating them within this time frame, consider freezing them to prolong their shelf life considerably. They can be frozen for up to 3 months. Since there are many ways to enjoy them – including serving them either hot or cold – eating them within a few days should not be a problem though.

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Easy pan-fried pork meatballs

Pork meatball, frikadelle, pannbiff or kötbullar, kjøttkaker, kotlety, these flat-bottomed, rounded fried meatballs with minced pork are known by many different names. No matter what you call them, though, they are incredibly tasty. Known for their tender texture on the inside and their crispy browned crust, they are deliciously juicy to bite into. They are quick to make, making them great for weeknights when need something hassle-free but you would still like to enjoy a hearty, homemade meal with your family.

Classic meatballs with pork and oatmeal

Easy pork meatballs are made with mild-tasting pork mince. Since pork has a somewhat sweet flavour it is great to add onion to enhance the meat's savoury qualities and add depth. It is, of course, also important to make sure the mince is well-seasoned with salt and a liberal dose of freshly churned black pepper. The pepper's sharpness cuts through the meat's richness and gives these pan-fried pork meatballs a subtle woody aroma.

Oatmeal is added to combine the mince properly, bind the liquid, and ensure that the pan-fried pork meatballs hold their shape. It is possible to use either flour, breadcrumbs, or boiled, mashed potatoes as well, but thin-rolled oats add a bit of additional texture without risking the tenderness of the meatballs.

Choose the best side dishes

You may have been wondering what goes with pork meatballs and the answer is: a great many things! As a dinner dish, you can serve them with boiled potatoes, brown gravy, pickled beetroot, pickled cucumbers, or tangy cowberries. It is also tradition to serve them with creamed white cabbage or creamed peas for a hearty meal.

If you prefer rice, pasta and tomato sauce, or salad, you can of course also eat these with your homemade pork meatballs. Another popular potato side is a cold, flavourful potato salad. In Scandinavia, this combination is very popular at potlucks, picnics, and cold lunch tables as both dishes are easy to prepare for a large group of people as well as transport.

Pan-fried pork meatballs can also be enjoyed in sandwiches. In a traditional, open-faced sandwich like the Danish smørrebrød, they would be served on Danish rye bread with pickled beetroot, German red cabbage, or pickled cucumbers. However, you could also make a more modern, burger-like version by serving them with tangy coleslaw in a soft, buttery brioche bun.

Add your own touch

If you would like to shake up our classic, simple pork meatballs, you can easily add fresh herbs or spices. For instance, a bit of peppery parsley is sure to add another layer of taste as well as a bit of freshness.

Another tasty option is to find inspiration in Mediterranean cuisine and flavour the mince with lovely fresh or dried herbs like basil, thyme, and sage. This will give your pan-fried pork meatballs a lovely herbaceous quality. Some crushed garlic, minced sundried tomatoes, or finely chopped black olives are also great ways to play around with our recipe by adding an aromatic sharpness, a subtle sweetness, or a rich, salty flavour.

Finally, if you want to turn up the heat, you might like to make spicy pork meatballs with chilli. You can use fresh chilli, chilli powder, or even dried chilli powder. If you enjoy complex smoky flavours chipotle chillis, smoky paprika, or cayenne pepper might help you create the best pork meatball recipe according to your taste.

https://www.arlafoods.co.uk/recipes/pork-meatballs/