Lena's Danish Meatballs - Frikadeller

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1. 1Step 1: Put the minced/ground meat and salt in a stand mixer with the paddle attachment. Mix for around 1 minute on medium speed. Alternatively, you can mix for a little longer in a large bowl with a wooden spoon.
2. 2Step 2: Meanwhile, squeeze the excess juice from the grated onion (it does not need to be dry but get rid of most of the liquid). Add the onion to the meat and mix again, then add the egg, breadcrumbs, flour, allspice, nutmeg (if using), milk with dissolved stock/bouillon cube and a good grinding of black pepper. Mix until incorporated. Pop the meatball mixture in the fridge for at least 30 minutes to rest.
3. 3Step 3: Preheat the oven to 120°C (250°F) Gas 1/2.
4. 4Step 4: Take the meat out of the fridge, then add the sparkling water and mix in.
5. 5Step 5: Using a tablespoon, scoop out a quantity of meat mixture the size of a large egg. Use the flat of your hand to help shape the meatballs. Danish meatballs are not round, but slightly oval, sized like an egg.
6. 6Step 6: In a frying pan, heat up the butter and leave it to brown and bubble, then add a glug of oil. The quantity of butter is essential for these meatballs, or they just don’t get the right crust and flavour.
7. 7Step 7: Test one small meatball first just to taste you have the right seasoning – and you can adjust later. Sometimes, you need to adjust after the meat has rested.
8. 8Step 8: Fry the meatballs over a medium-high heat, in batches which allow plenty of room for turning, for 2–3 minutes each side. Transfer to the warm oven to finish - and repeat until you have used all the meat.