Frikadeller

Ingredients

• 1 lb ground pork
• 1/2 lb ground veal (or additional ground pork)
• 1 small onion, grated
• 1 large egg
• 1/2 cup dry breadcrumbs
• 1/3 cup whole milk
• 1 tsp salt
• 1/4 tsp white pepper
• 1/2 tsp ground allspice
• 2 tbsp butter
• 2 tbsp vegetable oil
• 1.5 lbs potatoes, peeled
• brown gravy, for serving
• pickled red cabbage, for serving

Before you cook

• Grate the onion on a box grater
• Stir the breadcrumbs into the milk in a small bowl and let them soak for 5 minutes until softened
• Peel the potatoes and keep them in a bowl of cold water
• Fill a large bowl with cold water and set it beside the stove for shaping the meatballs later

Steps

1. Combine the ground pork and ground veal in a large mixing bowl
2. Add the soaked breadcrumb mixture, egg, grated onion, salt, white pepper and allspice to the bowl
3. Mix everything together with your hands or a wooden spoon for about 2 minutes until the mixture turns light and slightly sticky
4. Cover the bowl and rest it in the refrigerator for 15 minutes so the meatballs hold their shape better
5. Put the peeled potatoes into a pot of cold, salted water
6. Bring the potatoes to a boil and cook for 15 to 18 minutes until a knife slides in easily
7. Melt the butter with the oil in a large skillet over medium heat
8. Dip a large spoon into the bowl of cold water, then scoop up a portion of the meat mixture
9. Shape the mixture into an oval patty by passing it between the wet spoon and your wet hand, then lower it gently into the hot skillet
10. Repeat with the remaining mixture, working in batches if needed so the pan isn't crowded
11. Fry the meatballs for 5 to 6 minutes on the first side until deep golden brown
12. Flip each meatball and fry the other side for another 5 to 6 minutes until cooked through and no longer pink in the center
13. Drain the cooked potatoes
14. Warm the brown gravy in a small saucepan
15. Plate the frikadeller with the boiled potatoes, a ladle of brown gravy, and a spoonful of pickled red cabbage on the side