That is not how you make "Frikadeller" !!
There are ofcourse a lot of variants, but the traditional way is as follows:
You need:
(Basically the same Ingridiens as in meatballs for meatballs in curry)
500g (~1lb) Chopped Pork
2 Eggs
1 Onion
1/2 Liter milk (500ml)
some flour
a bit of salt n pepper
Method:
Slice the onion into dices
Hatch the eggs to a bowl, add a bit of milk and 2 teaspoons salt and pepper, mix it.
Now add the onion dices and pork, and mix again, add a bit more milk, and mix, then add flour to make the blend stiff, it has to be be rather stiff, add the rest of the milk if it gets too stiff.
else they just gets splat flat on the pan.
If in doubt, just think "meatballs in curry"
Form some nice handsized balls and put on a prevarmed pan with some olive oil or equiv.
The stove should be at medium when heat while making the Frikadeller, and they should have about 7-10 mins on each side (depending on the size of them).
Normally I get about 20 of of such potion
Additionally you can add any spices you want, I prefer Curry and Garlic.
Bacon Dices are really good in Frikadeller too.
FYI: Frikadeller is a Danish Traditional Recipe.
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