Danish Meatballs (Frikadeller)

Finely chop the onion and garlic.

Transfer the pork-and-beef mince to a bowl, add salt, and mix for about 1 minute until the mixture becomes sticky. Add the onion, garlic, wheat flour, oats, black pepper, and egg.

Pour in the milk in small amounts, mixing well each time, until the mince reaches a smooth, fairly thick consistency.

Cover the bowl and refrigerate the mince for 30 minutes to firm it up.

Heat a large skillet over medium heat and melt the butter. Dip a tablespoon in the butter, scoop out about 2 tbsp of mince, and shape into oval meatballs.

Place the meatballs in the skillet and fry over higher heat on both sides until golden brown.

Reduce the heat to low and cook for another 10–15 minutes, turning occasionally, until the meatballs are cooked through. Serve hot.