Danish Meatballs (Frikadeller)

Mix meat, onion, eggs and salt and pepper together (use a stand mixer if possible). Add the flour, mix together, and then add milk until all the milk is incorporated. The mixture should not be stiff but instead should have the consistency of a firm custard. Brown the margarine (or use a combo of olive oil and butter) in a skillet and form meatballs with the use of a soup spoon against the inside of the bowl, with the bowl tipped slightly and spoon dipped into the browned margarine. Form into slightly oblong balls approximately 7×5 cm (2×3 inches). (You can also use wet hands to form the meatballs.) Brown on both sides, and continue cooking till done, approximately 10 minutes, turning from time to time to cook evenly.

Remove to a warming dish and make gravy from the fond left in the pan. Deglaze with a little water (if making potatoes with this dish, use the potato water) then add a little flour and water mixed together and cook until thickened. Add a little browning agent to make a nice brown gravy.

Note: To check seasonings, dip out a small spoonful of the meat mixture and fry up to taste. At this point, you can add more salt and pepper if needed.