Danish Pork Frickadeller

Danish Pork Frickadeller created by lazyme

1 thing SusieQusie & I did to prepare me for what she called *Mary Pats Grand Adventure in Iceland* was to buy a cookbook by Nika Hazelton titled *Classic Scandinavian Cooking* & it was the only cookbook I brought w/me over 4 yrs ago. Although I have spent more time sharing classic US cuisine w/Icelanders, I decided to revisit this cookbook to see what I could find to share here on RZ. Only she will know why this recipe tickles me so. Per the intro ... All the Norse love meatballs, but the Danes' affection & use for them amounts to a national passion. *Frickadeller* are made from every kind of meat. They are eaten continually, either hot or at room temp. The club soda makes them light. ... # of servings was given, but time has been estimated. *Enjoy* !

Ready In:
32mins
Serves:
Units:

ingredients

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

directions

  • Combine 1st 7 ingredients (pork through pepper); blend thoroughly.
  • Gently stir in club soda and shape meat into small balls using your hands.
  • Heat butter in a non-stick skillet. Brown pork balls on all sides. Lower heat & cook gently about 20 minutes or till done. Transfer pork balls hot serving dish and keep warm.
  • Add cream to pan juices. Bring to a quick boil (stirring constantly) and pour over pork balls.
  • 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 and I think a berry chutney would also work well.
  • NOTE #2: This is definitely a calorie and fat content splurge when served hot. The recipe suggested boiled or browned potatoes + pickled beets to accompany them.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@twissis
Contributor
@twissis
Contributor
"1 thing SusieQusie & I did to prepare me for what she called *Mary Pats Grand Adventure in Iceland* was to buy a cookbook by Nika Hazelton titled *Classic Scandinavian Cooking* & it was the only cookbook I brought w/me over 4 yrs ago. Although I have spent more time sharing classic US cuisine w/Icelanders, I decided to revisit this cookbook to see what I could find to share here on RZ. Only she will know why this recipe tickles me so. Per the intro ... All the Norse love meatballs, but the Danes' affection & use for them amounts to a national passion. *Frickadeller* are made from every kind of meat. They are eaten continually, either hot or at room temp. The club soda makes them light. ... # of servings was given, but time has been estimated. *Enjoy* !"

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. lazyme
    Danish Pork Frickadeller Created by lazyme
  2. lazyme
    Great dish. We enjoyed both the meatballs and the sauce and served them over noodles. Simple and tasty. Thanks for sharing, twissis. Made for CQ4.
  3. Jostlori
    Great meatballs! I love the use of the lemon zest - gives them a unique flavor! I didn't get much sauce out of mine, but maybe that's because I removed some of the fat from the pan? (I just couldn't stand the thought of eating all that fat!). So by the time they got plated, the sauce absorbed into the meatballs. Nevertheless, they were outstanding and would definitely make them again! Thanks for posting, Twissis! Made for CQ4.
  4. Charmie777
    I'd give this recipe 5 stars for the meatballs alone!!! SOOOO tender! I'm gonna try adding club soda to my Italian meatballs! Great secret ingredient! Made for ZWT 9!
  5. breezermom
    Danish Pork Frickadeller Created by breezermom
Advertisement

Find More Recipes