Danish Pork Frickadeller

Ingredients

• 2 lbs ground lean pork (lean & finely ground)
• 1/2 cup flour
• 1 egg
• 1 tablespoon onion (grated)
• 1 teaspoon lemon rind (grated)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup club soda (or water if you must)
• 4 tablespoons butter
• 2/3 cup cream (light to heavy)

Directions

1. 1

   Combine 1st 7 ingredients (pork thru pepper) & blend thoroughly.

2. 2

   Gently stir in club soda & shape meat into sml balls using your hands.

3. 3

   Heat butter in a non-stick skillet. Brown pork balls on all sides. Lower heat & cook gently about 20 min or till done. Transfer pork balls hot serving dish & keep warm.

4. 4

   Add cream to pan juices. Bring to a quick boil (stirring constantly) & pour over pork balls.

5. 5

   NOTE #1: Frickadeller are eaten at room temp as an appy or hot as a main-dish. If served at room temp, omit sauce from prep. While not a part of the recipe, my experience here has been that room temp meatballs are served w/a berry preserves dipping sauce & I think a berry chutney would also work well.

6. 6

   NOTE #2: This is definitely a calorie & fat content splurge when served hot. The recipe suggested boiled or browned potatoes + pickled beets to accompany them.