Start by peeling the onions and finely chopping them and the garlic. Heat a frying pan with a little oil or butter over a medium heat. Add the chopped onions and garlic to the pan and sauté until they are soft and lightly golden. Sprinkle thyme over the onions and garlic, and let everything sauté for another minute. Remove the pan from the heat and leave to cool.
In a large (!) bowl, add the minced veal and pork. Add salt and freshly ground pepper, and mix well into the mince. Next, fold in the cooled sautéed onion and spice mixture. First add two of the eggs and stir them briefly into the mince, then add the remaining two eggs and mix until they are fully incorporated. Then add the flour and milk a little at a time until the mixture has a smooth consistency. Scrape the sides regularly with a dough scraper to ensure all the ingredients are incorporated.
Leave the mixture to rest for approx. 30 mins.
Heat a frying pan with a little oil over a medium heat. Use a tablespoon, dipped briefly in the oil from the pan, to shape the meatballs and place them gently in the pan. Fry the meatballs until they are golden brown and cooked through. Make sure the pan isn’t too full, as the meatballs need space to cook properly.
The meatballs go well with classic accompaniments such as potato salad, a good ‘grandma’s’ gravy or, of course, as a piece of smørrebrød.
Enjoy your meal!
