Dice the onion into 1/4-inch pieces and place in a skillet with a small amount of oil over medium heat. Cook for about 5 minutes, stirring occasionally, until the onion becomes translucent and slightly softened—this mellows the raw onion bite and helps it distribute evenly through the meat mixture. While the onion cooks, chop the fresh parsley and measure out all your spices into a small bowl. Once the onion is done, transfer it to a plate to cool slightly.

In a large bowl, combine the ground beef and pork blend with the breadcrumbs, eggs, and Dijon mustard. Add the cooled onions from Step 1, the chopped parsley, and all the spices (salt, pepper, paprika, and garlic powder). Using your hands, mix gently but thoroughly until everything is just combined—don't overwork the mixture, as this can make the frikadellen tough. I find that working with slightly damp hands prevents the mixture from sticking too much and makes shaping easier.

Divide the meat mixture from Step 2 into 8 equal portions (roughly golf ball-sized). Working with one portion at a time, gently shape each into a patty about 3/4 inch thick and roughly 3 inches in diameter. Keep your hands slightly damp or lightly oiled to prevent sticking. Place the shaped patties on a clean plate or parchment paper as you work—this makes them easier to transfer to the pan without falling apart.

Heat a large skillet or shallow pan over medium-high heat with enough oil to lightly coat the bottom (about 2-3 tablespoons). Once the oil is shimmering, carefully place the frikadellen patties in the pan—work in batches if needed to avoid crowding. Fry for 5-7 minutes on the first side without moving them, allowing a golden-brown crust to develop. Flip gently and fry the other side for another 5-7 minutes until cooked through and nicely browned. I like to use a meat thermometer to check for doneness—they should reach 160°F internally for food safety.

Transfer the cooked frikadellen to a warm plate and let them rest for 2-3 minutes before serving. This brief rest allows the juices to redistribute, keeping them moist and tender inside. Serve warm with your choice of sides such as creamed potatoes, sauerkraut, or a simple salad with mustard sauce on the side.