1 - Finely chop onion and garlic.

2 - Stir salt into minced meat.

3 - Add the dry ingredients, then onion and garlic, then the egg.

4 - and lastly the milk.

5 - Stir the meat mixture until it is firm.

6 - Refrigerate for at least 30 minutes.

7 - You can also make the mixture one day in advance and refrigerate.

8 - Heat a pan over medium heat.

9 - Add butter to the pan and use a spoon to form frikadeller (meatballs) in your preferred size.

10 - We recommend using about 2 tablespoons of mixture per frikadelle.

11 - Fry until they develop a nice browned crust on both sides and are cooked all the way through.

12 - Serve hot with a classic potato salad on the side.