Danish Meat Balls - "Frikadeller" (Denmark)  

Ingredients:
˝ lb. ground veal
˝ lb. ground port
3-4 Tbsp. all-purpose flour
˝ cup grated onion
2 eggs
salt and pepper to taste
1 ˝  to 2 cups milk
butter or margarine for frying

Preparation:
Combine meats, flour, onion, eggs and spices in a deep mixing bowl.  
Add milk, little by little, while beating or whipping with an electric 
mixer, mix well.  Let the mixture rest for about 15 to 30 minutes in 
refrigerator.

In a skillet, melt butter over medium heat.  With a  tablespoon, 
form oval meat patties and drop into the skillet.  Let brown on one side, 
then turn patties to brown on the other side until done in the center, 
about 4 minutes on each side.  Serves 4.

Note:  To form the patties:  Dip the tablespoon in melted butter, 
push the meat mixture against one side of the bowl, carve out 
enough meat dough to form an oblong shape with the shape with 
the spoon before dropping it into the skillet.  The ”Frikadelle” 
gets its oblong shape from the spoon used.

Cut meatballs in pieces and place on buttered rye bread.  
Garnish with red cabbage and cucumber salad.

Recipe courtesy of Scandinavian Cooking.