Frikadeller (Danish Meatballs) With Mustard Sauce

• Meatballs
• 1/2 pound ground pork
• 1/2 pound ground beef
• 1/2 large onion, finely chopped
• 1 egg
• 1/3 to 1/2 cups milk
• 1 cup oatmeal
• 3 ounces finely chopped bacon, or bacon lardons
• sunflower or vegetable oil
• Mustard Sauce
• 4 tablespoons mustard
• 1 tablespoon sunflower or vegetable oil
• 1 tablespoon chopped dill
• 2 teaspoons sugar, to taste

1. Mix all the meatball ingredients together and season very well.
2. Add more oatmeal if the mixture is too liquid.
3. If the onion is not finely chopped enough, it will make the mixture quite watery.
4. Fry off a small piece over medium heat in a little oil to check seasoning, they will probably need a lot more salt than you would think.
5. Form the mince into golf ball sized balls.
6. Pan fry in batches over medium heat in some sunflower or vegetable oil, until browned all over (10-15 minutes), turning often.
7. If they feel soft they aren't finished yet.
8. Alternatively, the far more hassle free way is to brush them with oil and bake on a tray lined with baking paper in an oven preheated to 480u0b0F for 20-25 minutes until browned.
9. To make the sauce, whisk the ingredients together into a bowl until you get an emulsified mayonnaise consistency sauce.

meatballs, ground pork, ground beef, onion, egg, milk, oatmeal, bacon, sunflower, mustard sauce, mustard, sunflower, dill, sugar

Taken from food52.com/recipes/23367-frikadeller-danish-meatballs-with-mustard-sauce (may not work)