Scandinavian Pork Frikadeller

Step 1

Place the ground pork, minced onion, breadcrumbs, 2 tablespoons mustard, salt, and pepper into a large bowl.

Step 2

Mix with your hands or a fork until the ingredients are evenly distributed and the mixture is slightly sticky, about 1 minute.

Step 3

Scoop the mixture into 16 portions using a tablespoon or small ice cream scoop, then roll each between your palms into a ball about the size of a walnut.

Step 4

Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat until the oil shimmers and slides easily when you tilt the pan, about 60 seconds.

Step 5

Working in batches to avoid crowding, place 8 meatballs into the hot oil and let them sit undisturbed for 2 minutes until the bottom is golden brown.

Step 6

Shake the skillet or use tongs to roll each meatball a quarter turn, then cook for another 2 minutes on a new side.

Step 7

Continue rolling and cooking until all sides are golden brown and the meatballs feel firm when pressed gently with a spoon, about 4 more minutes total.

Step 8

Transfer the cooked meatballs to a clean plate and repeat steps 5–7 with the remaining 8 meatballs and 1 more tablespoon olive oil.

Step 9

Return all meatballs to the skillet, reduce heat to medium-low, cover with a lid, and cook for 3 minutes so the centers cook through.

Step 10

Remove the skillet from heat and carefully transfer the meatballs to a serving platter, leaving any browned bits and liquid in the pan.

Step 11

Pour 0.5 cup water into the warm skillet and use a wooden spoon to scrape up all the stuck-on brown bits from the bottom, stirring constantly for 30 seconds.

Step 12

Pour the pan sauce over the meatballs and serve warm with lingonberry jam, mashed potatoes, or pickled cucumber on the side.