Pour the sauce over the frikkadels and serve at once, or present it separately in a bowl.
Fry the frikkadels in hot oil until crisp and well browned.
I was reminded of an amazing liver sausage, flavoured with fennel, that I ate in Italy, and we put together these frikkadels that we served as an appetizer with the pre-dinner drinks.
To prepare the frikkadels, mix all ingredients, except dill, together lightly with two forks and shape into frikkadels.
When I plan to serve frikkadels with pasta I always add a pinch of thyme, sage and tarragon.