• 250 grams of finely ground pork
  • 250 grams of finely ground veal
  • 1 medium onion, ground finely along with the meat
  • 1 large egg
  • 350 ml soda water
  • 1 tsp salt
  • 3 tbsp flour (rye or wheat)
  • a pinch or two of ground all-spice
  • freshly ground pepper to taste
  • Butter for frying
1) Combine all the ingredients (except the butter) in a bowl. The mixture should be quite moist and soft.
2) Place a non-stick frying pan over medium-high heat, and then melt a couple of table spoons of butter in the frying pan. You will be frying the meatballs in batches.
3) Using a pair of spoons, form the meatballs and place them, one-by-one, in the hot frying pan. Don’t put too many frikadeller in the pan at once, or they will boil instead of fry! The frikadeller should not be touching.
4) Cook the meatballs for about 3 minutes, and then flip gently (I use a couple of knives for this manoeuvre).
5) Cook for 3 minutes more and then remove the frikadeller to a separate platter. Add more butter and then fry another batch.
6) Once you are  ready for smørrebrød, butter a pice of dark Danish rye bread, slather it with Dijon mustard, place a couple of sliced meatballs on the mustard, and then top it with an appropriate pålæg (for instance, agurkesalat or even dill pickles). Make sure you enjoy with a cold lager beer and a fork & knife.

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