Danish Pork Frickadeller

Recipe by twissis
READY IN: 32mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs ground lean pork (lean and finely ground)
  • 12
    cup flour
  • 1
  • 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)
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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.
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