INGREDIENTS

  • 2 lbs ground lean pork (lean & finely ground)
  • 1/2 cup flour
  • 1 egg
  • 1 tablespoon onions (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. Combine 1st 7 ingredients (pork thru pepper) & blend thoroughly.
  2. Gently stir in club soda & shape meat into sml balls using your hands.
  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. Add cream to pan juices. Bring to a quick boil (stirring constantly) & pour over pork balls.
  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. 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.