Danish Pork Frickadeller

• 2 lbs ground lean pork (lean and finely ground)
• 1/2 cup flour
• 1 egg
• 1 tablespoon onion (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)

1. Combine 1st 7 ingredients (pork through pepper); blend thoroughly.
2. Gently stir in club soda and shape meat into small balls using your hands.
3. 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.
4. Add cream to pan juices. Bring to a quick boil (stirring constantly) and 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 and I think a berry chutney would also work well.
6. 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.

ground lean pork, flour, egg, onion, lemon rind, salt, pepper, club soda, butter, cream

Taken from www.food.com/recipe/danish-pork-frickadeller-250839 (may not work)