Frikadeller (Danish meatballs)

1. 1

   Peel and dice the onion finely.

2. 2

   In a large bowl, combine both meats, the egg, milk (or water), bread crumbs, salt and pepper, mashing them together to mix well.

3. 3

   The consistency should be very mushy and gooey.

4. 4

   It looks really gross at this point, but keep going.

5. 5

   It gets better, I promise.

6. 6

   Melt the butter or margarine in a thick-bottomed skillet over medium heat.

7. 7

   Using a tablespoon and your palm, roll the mixture into egg-shaped meatballs and fry.

8. 8

   Give them about 7-10 minutes per side, and be careful when flipping them over.

9. 9

   To avoid buttery smears all over your serving plate, roll the meatballs across a paper towel before plating.

* Per serving · 4 servings · Values may vary.

No additional tips available.