Ingredients
-
2
-
1/2
-
1
-
1
-
1
-
1
-
1/2
-
1/2
-
4
-
2/3
-
-
-
-
-
Directions
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* !, Great dish. We enjoyed both the meatballs and the sauce and served them over noodles. Simple and tasty. Thanks for sharing, twissis. Made for CQ4.
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Steps
|
1
Done
|
Combine 1st 7 Ingredients Pork Through Pepper; Blend Thoroughly. |
|
2
Done
|
Gently Stir in Club Soda and Shape Meat Into Small Balls Using Your Hands. |
|
3
Done
|
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
Done
|
Add Cream to Pan Juices. Bring to a Quick Boil Stirring Constantly and Pour Over Pork Balls. |
|
5
Done
|
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
Done
|
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. |
