Danish Pork Frickadeller
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* !!
Steps
Combine 1st 7 ingredients.
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 and pour over pork balls.
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.
The recipe suggested boiled or browned potatoes + pickled beets to accompany them.
Ingredients
ground lean pork, flour, egg, onion, lemon rind, salt, pepper, club soda, butter, cream