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Danish Pork Meatballs with Creamy Potato Salad
Danish

Danish Pork Meatballs with Creamy Potato Salad

The meatball every Danish kitchen makes on a Tuesday. Fried deep golden in butter, served with cool dill potato salad.

Total
35 min
Prep
15 min
Cook
20 min
Serves
4
  • comfort
  • kid-friendly

Ingredients

For 4 servings

  • ground pork20 oz
  • potatoes28 oz
  • green beans10 oz
  • radishes4 oz
  • yellow onion¾ piece
  • egg2 piece
  • all-purpose flour8 tbsp
  • whole milk8 tbsp
  • sour cream10 tbsp
  • mayonnaise4 tbsp
  • fresh dill4 tbsp
  • butter4 tbsp
  • salt2 tsp
  • black pepper1 tsp

You'll need

pot · skillet · bowl

Method

  1. Boil potatoes in salted water until tender, 15 minutes. Drain and cool.

    15 min · boil

  2. Grate onion. Mix with pork, egg, flour, milk, salt, and pepper.

    5 min · prep

  3. Rest the mixture 10 minutes so the flour hydrates and firms it up.

    10 min · rest

  4. Shape oval meatballs with a wet spoon. Fry in butter 4 minutes per side.

    10 min · fry

  5. Add green beans to the pan for the last 4 minutes to blister.

    4 min · saute

  6. Toss potatoes with sour cream, mayonnaise, sliced radishes, and dill.

    4 min · prep

  7. Season the salad hard with salt. Scatter extra dill over everything.

    1 min · rest

Serving suggestion

A spoonful of grainy mustard on the side cuts the richness.

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