Frikadeller (Danish meatballs)

Place the Breadcrumbs in a small bowl and pour over the Milk; stir and let soak for about 5 minutes until thickened.

Finely chop the Onion and set aside.

In a large bowl, beat the Egg then add the breadcrumb-and-milk mixture; season with Salt and freshly ground Black Pepper and mix to combine.

Add the Ground Pork and the chopped onion to the seasoned mixture and gently mix with your hands or a spoon until just combined—avoid overworking the meat so the patties stay tender.

With slightly wet hands, shape the mixture into oval or round patties about 2–3 tablespoons each. Place them on a tray and chill in the fridge for 15–20 minutes if time allows (this helps them hold together).

Heat a large skillet over medium heat and add a knob of Butter together with a splash of Vegetable Oil to prevent the butter from burning.

Fry the frikadeller in batches, being careful not to crowd the pan. Cook 4–6 minutes per side, turning once, until they are deeply golden and cooked through (about 70°C / 160°F internal temperature or no pink inside).

Transfer the cooked frikadeller to a plate lined with paper towels to drain briefly. Serve warm with your choice of sides.