Servings: About 22 smallish frikadeller. The picture is a double serving.

1/2 lb. ground pork ½ lb. ground pork
1/2 lb. ground veal ½ lb. ground veal
1/2 cup very finely diced onions ½ cup very finely diced onions
1 egg 1 egg
1.5 tsp salt 1.5 tsp salt
3 tbs flour 3 tbs flour
1 tsp pepper 1 tsp pepper
1/2 cup water ½ cup water
Butter for frying, about 1/2 stick! Butter for frying, about ½ stick!
Optional, oil for frying Optional, oil for frying
* Recipes always say to use milk, not water, but I find it's just as good with the water. note: Recipes always say to use milk, not water, but I find it's just as good with the water.
* If the onions are too big then the frikadeller don't hold together as well. note: If the onions are too big then the frikadeller don't hold together as well.

Mix: subheading: Mix:
Thoroughly mix the two ground meats and the salt. Many recipes say it's important to really get the salt mixed in well so that's what I do. I mix with my hands.
Add the rest of the ingredients, except the butter. Mix Thoroughly. Ok if it's a bit liquidy; It will firm up in the fridge.
Rest: subheading: Rest:
Let the batter rest in the fridge for 45 minutes. Longer is fine. You can also rest 30 min (or even not at all, I suppose). I haven't tried shorter time with this recipe.
Fry: subheading: Fry:
Heat pan to high or medium-high with the butter and (optional) oil. In rounded spoonfuls, add the frikadeller to the pan, flattening them some.
You want them to be a dark golden color. If they start getting too dark, turn the heat down.
Fry for about 4 to 6 minutes on each side until done.

Recipe based on this one madensverden.dk/frikadeller/  Recipe based on this one madensverden.dk/frikadeller/