Frikadeller (Danish meatballs)

Peel and dice the onion finely. In a large bowl, combine both meats, the egg, milk (or water), bread crumbs, salt and pepper, mashing them together to mix well.

The consistency should be very mushy and gooey. It looks really gross at this point, but keep going. It gets better, I promise.

Melt the butter or margarine in a thick-bottomed skillet over medium heat. Using a tablespoon and your palm, roll the mixture into egg-shaped meatballs and fry. Give them about 7-10 minutes per side, and be careful when flipping them over.

To avoid buttery smears all over your serving plate, roll the meatballs across a paper towel before plating.