Make the meatball dough: Get out a large mixing bowl and add the pork, beef, onion, garlic, egg, half of the milk, flour, bread crumbs, salt, pepper, and spices if using. Use either your hands or a spoon to stir and roughly combine all of these ingredients together. Then add the remaining milk and stir again until everything is thoroughly incorporated. The consistency should be like a thick and sticky paste.

Get out a large pan or skillet and place it over low heat. Add the butter along with the oil and let the butter melt completely.

Form meatballs and add them to the pan: Get out a small bowl, fill it with water, and dip two medium-sized spoons in it so that the meat dough doesn’t stick to them. Use one of the spoons to scoop out some of the meatball dough. Then use the second spoon to scoop the meat dough from the first spoon so that it starts to form an oval or egg shape. Repeat this process a couple of times until the meat dough forms a smooth yet firm oval/egg shape. Once done, drop the meatball into the pan and repeat the process until all meatballs are formed and in the pan.

Cook the meatballs: Turn the heat up to medium and let the meatballs cook undisturbed for 5 to 7 minutes. Then use either a fork or a small spatula and turn each of the meatballs over. Let them cook on the other side for an additional 5 to 7 minutes undisturbed. You will know that the meatballs are fully cooked when they are firm to the touch. If you want to be extra sure they are done then simply take one meatball out of the pan, cut it in half, and see if the inside is fully cooked.

Remove the cooked frikadeller from the pan and place them on a large plate.

Serve the frikadeller with some traditional Danish pickles, or cooked potatoes, and enjoy!