Smørrebrød med Frikadeller

Step 1

Pour the ground pork into a medium bowl, then add the bread crumbs and egg.

Step 2

Mix with your hands until the pork, bread crumbs, and egg are evenly combined with no streaks of color, about 1 minute.

Step 3

Using a spoon, scoop out 8 equal portions and roll each between your palms into a ball about the size of a walnut.

Step 4

Place a 10-inch skillet on the stove and turn the heat to medium-high; add the butter and let it melt and foam, about 45 seconds.

Step 5

Carefully place all 8 meatballs into the hot pan in a single layer, leaving a small gap between each one.

Step 6

Let the meatballs cook without moving for 2 minutes until the bottoms turn deep brown and form a crust.

Step 7

Using tongs, roll each meatball a quarter turn; cook for another 2 minutes, then repeat two more times to brown all sides, about 6 minutes total.

Step 8

Slide the meatballs onto a plate and set aside.

Step 9

Spread 1 tablespoon of mayonnaise across the surface of each rye bread slice, covering it evenly from edge to edge.

Step 10

Place 2 warm meatballs on top of each bread slice, positioned near the center.