While we’re at it with the miniature posts, here’s another tiny piece of advice: Instead of frying your “frikadeller” meat balls on the frying pan, throw then in the oven on a baking sheet at 200C/400F for half an hour. No more getting them stuck to the frying pan, no more burnt or half-done meatballs, no more meatballs falling apart while checking if they’re done. Just leave them alone for half an hour, and you’re done. What’s easier than that?