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1. Put the veal, pork and chopped onion twice through the finest blade of a meat grinder, or have the butcher grind the meats together and then grate in the onion yourself.
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2. In a large mixing bowl, vigorously beat the flour into the ground meat mixture with a wooden spoon, or use an electric mixer equipped with a pastry arm or paddle.
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3. Gradually beat in the club soda, a few tablespoons at a time, and continue to beat until the meat is light and fluffy. Now thoroughly beat in the egg, salt and pepper.
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4. Cover the bowl with aluminum foil or plastic wrap and refrigerate for 1 hour; this will make the meat mixture firmer and easier to handle.
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5. Shape the mixture into oblongs about 4 inches long, 2 inches wide and 1 inch thick. Melt the butter and oil over high heat in a heavy 10-to 12-inch skillet.
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6. When the foam subsides, lower the heat to moderate and add the meat patties, 4 or 5 at a time, taking care not to crowd them. Cook about 6 to 8 minutes on each side, turning the patties with a wide spatula or two wooden spoons.
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7. When they are a rich mahogany brown, remove them from the pan and set them aside on a heated platter. Continue with the remaining patties.
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8. Because "Frikadeller" contain pork, they should never be served rare. To be certain they are cooked through, puncture one with the tip of a small knife. The juices should run clear and show no tinge of pink.
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9. "Frikadeller" are traditionally accompanied by boiled potatoes and pickled beets, cucumber salad or red cabbage.
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