Danish Frikadeller

Instructions

1. Prepare the meat mixture
   In a large bowl, combine the ground pork and ground beef. Add the grated onion and mix well with your hands until fully incorporated.
2. Add wet ingredients
   Beat the eggs slightly in a separate bowl, then add them to the meat mixture along with the milk. Mix thoroughly until the mixture becomes smooth and slightly sticky.
3. Incorporate dry ingredients
   Gradually add the flour, salt, pepper, and nutmeg to the mixture. Add the chopped parsley and mix until all ingredients are well combined. The consistency should be somewhat loose but hold together. Let the mixture rest in the refrigerator for 30 minutes.
4. Shape the meatballs
   With wet hands (to prevent sticking), shape the meat mixture into oval-shaped patties, about 2-3 inches long and 1 inch thick. Traditional frikadeller are slightly flattened, not perfectly round.
5. Heat the cooking fat
   In a large skillet, heat the butter and oil over medium heat until the butter is melted and starts to foam. The combination of butter and oil prevents the butter from burning while giving the frikadeller a rich flavor.
6. Cook the frikadeller
   Place the shaped meatballs in the hot pan, being careful not to overcrowd (cook in batches if necessary). Cook for about 5-6 minutes on each side until they develop a deep golden-brown crust and are cooked through to an internal temperature of 160°F (71°C).
7. Rest and serve
   Transfer the cooked frikadeller to a plate lined with paper towels to drain excess fat. Let them rest for 5 minutes before serving warm with boiled potatoes, gravy, cucumber salad, or pickled red cabbage.