# What You'll Need:
→ Meat Mixture
01 - 1.1 lb ground pork (or a blend of pork and veal)
02 - 1 small onion, finely grated
03 - 1 large egg
04 - 3.4 fl oz whole milk
05 - 0.42 cup breadcrumbs
06 - 1 tsp salt
07 - ½ tsp ground black pepper
08 - ½ tsp ground allspice (optional)
→ For Frying
09 - 2 tbsp unsalted butter
10 - 1 tbsp neutral oil, such as canola or sunflower oil
→ To Serve
11 - Danish pickles including pickled cucumber or beetroot
12 - Rye bread or boiled potatoes (optional)
# Method Steps:
01 - In a large bowl, mix ground pork, grated onion, egg, milk, breadcrumbs, salt, black pepper, and allspice if using, until the mixture is cohesive and slightly sticky.
02 - Let the mixture rest for 10 minutes to allow the breadcrumbs to absorb the liquid.
03 - With wet hands, shape the mixture into 12 to 14 oval or round meatballs about the size of a golf ball.
04 - Warm butter and oil in a large skillet over medium heat.
05 - Fry the meatballs in batches, flattening slightly with a spatula, for 4 to 5 minutes per side until golden brown and cooked through.
06 - Transfer cooked frikadeller to a plate lined with paper towels to remove excess fat.
07 - Serve hot accompanied by Danish pickles and optionally rye bread or boiled potatoes.
