Mix the veal, pork, milk, onion and egg together in a bowl. Knead in the breadcrumbs and flour. Stir in the water and salt and pepper. The mixture should be moist, but not dripping.
Chill the meat mixture for 15 - 30 minutes in the fridge. This makes the meatballs easier to form.
Form the Frikadeller by scooping up a tablespoon of the mixture and shaping it into a flattened oval meatball, about the size of a small egg.
Put some putter in a pan and fry the meatballs for about 10 minutes on each side.
Fry the meatballs until they are well-browned and no longer pink in the centre.
- 225.0g Ground veal
- 225.0g Ground pork
- 60.0ml Milk
- 40.0g Finely chopped onion
- 1.0 Egg
- 25.0g Breadcrumbs
- 30.0g All-purpose flour
- 60.0ml Sparkling water
- Salt and pepper to taste
- 55.0g Butter