Instruction

• Finely chop onion and garlic
• Stir salt into minced meat
• Add the dry ingredients, then onion and garlic, then the egg
• and lastly the milk
• Stir the meat mixture until it is firm
• Refrigerate for at least 30 minutes
• You can also make the mixture one day in advance and refrigerate
• Heat a pan over medium heat
• Add butter to the pan and use a spoon to form frikadeller (meatballs) in your preferred size
• We recommend using about 2 tablespoons of mixture per frikadelle
• Fry until they develop a nice browned crust on both sides and are cooked all the way through
• Serve hot with a classic potato salad on the side