Danish Pan-Fried Pork and Veal Meatballs

What you need

• 300 g (10 oz) ground pork, about 10% fat
• 200 g (7 oz) ground veal
• 7 g fine salt
• 1 small onion, finely chopped
• 1 large egg
• 3 tbsp all-purpose flour
• 1/2 tsp black pepper, freshly ground
• 200 ml (3/4 cup plus 1 tbsp) whole milk
• 30 g (2 tbsp) butter, for frying
• 2 tbsp neutral oil, for frying

Method

Restated from the original video

1. 1

   Put the pork and veal in a large bowl and add the salt. Work the meat with a wooden spoon or a wet hand for 2-3 min, until it turns sticky and holds together.

2. 2

   Mix in the egg and onion, then the flour and pepper.

3. 3

   Add the milk a little at a time, working each splash in before the next. Stop when the mixture is soft and loose but not runny.

4. 4

   Cover the bowl and chill for 30 min. The mixture firms up as it rests.

5. 5

   Melt the butter with the oil in a large frying pan over medium heat, until the foam settles.

6. 6

   Dip a large spoon into the hot fat, scoop up a heaped spoonful of the mixture and slide it into the pan, pressing it into a flat oval about 2 cm (3/4 in) thick. Dip the spoon again before each one so the mixture releases cleanly. Leave a finger's width between them and fry in batches.

7. 7

   Fry for 5-6 min per side, until each side has a deep brown crust. Lower the heat if they darken before the middle is done.

8. 8

   Cut one open to check: the center must be cooked through with no pink, 71 °C (160 °F) inside.

9. 9

   Drain on paper towels and serve hot, or cold the next day.

Imported from madensverden.dk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.