Add <quantity>500<unit>g</unit></quantity> of ground veal and <quantity>500<unit>g</unit></quantity> of ground pork to the bowl of a stand mixer

Add <quantity>300<unit>g</unit></quantity> of small diced bacon

Use a paddle attachment on medium speed until just mixed

Add <quantity>1½<unit>cups</unit></quantity> of all-purpose flour, <quantity>2<unit>tsp</unit></quantity> of black pepper powder and salt to taste

Grate nutmeg to taste

Mix on medium-high speed until thoroughly combined

Add <quantity>2</quantity> eggs and mix on medium speed to incorporate

Trim, peel, and roughly chop <quantity>500<unit>g</unit></quantity> of shallots

Add the shallots and <quantity>500<unit>ml</unit></quantity> of milk to a blender. Blend on high speed until smooth and homogeneous

Add the milk and shallot mixture to the stand mixer in batches, while beating on low speed, until completely incorporated

Transfer the mixture to a container and place in the refrigerator for 30m to chill

Add extra virgin olive oil to taste and <quantity>2<unit>tbsp</unit></quantity> of butter to a frying pan over medium heat until it melts

Add salt to taste and mix

Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Use your hands to form <quantity>2<unit>tbsp</unit></quantity> of the meat farce into an oval shape. Add to the frying pan and repeat the process with the remaining mixture

Fry the meatballs until both sides are deep brown

Add <quantity>½<unit>tbsp</unit></quantity> of butter and <quantity>1<unit>bunch</unit></quantity> of sage. When the butter melts, transfer them to a baking dish. Repeat the entire process with the remaining farce

Add <quantity>1<unit>tbsp</unit></quantity> of butter to the frying pan and let it melt. Pour it on top of the meatballs

Bake the meatballs in the oven for 6m until fully cooked. The grandma’s frikadeller is ready

Enjoy! It is so juicy and delicious!