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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.