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Danish Pork Frickadeller

5.0(8)

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* !

by twissis·published 2007-09-04

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Pork

Servings

4 serving(s)

Total time

32 min

prep 10 min

Calories / serving

892 kcal

Ingredients (10)

serves

2 lbs ground lean pork (lean and finely ground)
1/2 cup flourflour
1 eggegg
1 tablespoon onion (grated)onion
1 teaspoon lemon rind (grated)lemon
1 teaspoon saltsalt
1/2 teaspoon pepperpepper
1/2 cup club soda (or water if you must)
4 tablespoons butterbutter
2/3 cup cream (light to heavy)cream

Instructions (6 steps)

01Combine 1st 7 ingredients (pork through pepper); blend thoroughly.
02Gently stir in club soda and shape meat into small balls using your hands.
03Heat 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.
04Add cream to pan juices. Bring to a quick boil (stirring constantly) and pour over pork balls.

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Rich recipe — supports nutrition-aware planning.