Frikadeller - Danish Meatballs

Finely chop onion and garlic.

Stir salt into minced meat. Add the dry ingredients, then onion and garlic, then the egg. and lastly the milk. Stir the meat mixture until it is firm. Refrigerate for at least 30 minutes. You can also make the mixture one day in advance and refrigerate.

Heat a pan over medium heat. Add butter to the pan and use a spoon to form frikadeller (meatballs) in your preferred size. We recommend using about 2 tablespoons of mixture per frikadelle.

Fry until they develop a nice browned crust on both sides and are cooked all the way through.

Serve hot with a classic potato salad on the side.