Danish meatballs

Ingredients for 2 servings:

• 300 g minced pork
• 1 onion(s)
• 1 egg(s)
• 1 tsp salt
• some milk, lukewarm
• ½ day-old roll (alternatively breadcrumbs)
• 2 tsp mustard
• 2 tbsp butter
• 1 tsp pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Danske Frikadeller – made from minced pork with a little milk

Crumble the bread roll into a bowl and add a little lukewarm milk to form a soft mixture. Then add the egg, a scant teaspoon each of salt and pepper, 1-2 teaspoons of mustard, the finely chopped onion, and the minced meat. Mix everything well to form a relatively firm mixture. Do not let it stand; immediately heat butter in a pan and form the mixture into meatballs. Add to the hot fat and fry until well browned on all sides. Do not discard the cooking juices, but add them to a side dish; in Denmark, this is usually boiled potatoes. Boiled carrots or spinach go very well with them. Note: The typically Danish aspect of meatballs is the pork and the lukewarm milk, which gives them their fluffiness.