How to make Danish meatballs

Ingredients

• 500 g minced pork (or half pork, half veal)
• 1 onion, grated very finely
• 1 egg
• 3 tablespoons plain flour or dried breadcrumbs
• 150 ml milk
• 1 teaspoon salt and some black pepper
• 40 g butter for frying

Method

1. Put the meat, onion, salt and pepper in a bowl and mix well.
2. Beat in the egg and flour, then stir in the milk a little at a time until the mixture is soft but still holds its shape. Rest it in the fridge for 15 minutes.
3. Melt the butter in a frying pan over medium heat.
4. Shape the mixture with a wet tablespoon into oval balls, and flatten them slightly in the pan.
5. Fry for about 5 to 6 minutes on each side, until golden brown and cooked right through with no pink in the middle.
6. Serve hot with boiled potatoes, gravy and pickled red cabbage, or cold on rye bread the next day.