Danish Pork Frickadeller Recipes

Steps:

• Combine 1st 7 ingredients (pork through pepper); 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 (stirring constantly) and pour over pork balls.
• 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.
• 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.

Steps:

• Mix the veal and pork together in a bowl, and stir in the milk, onion, and egg. Mix the bread crumbs into the meat. Sprinkle in the flour, and knead well to mix. Stir in the seltzer water, season to taste with salt and pepper, and mix well. The mixture should be very moist, but not dripping.
• Chill the meat mixture for 15 to 30 minutes in the refrigerator, to make the meatballs easier to form.
• Heat the margarine in a large skillet over medium heat.
• To form meatballs, scoop up about 2 1/2 tablespoons of meat mixture with a large spoon, and form the mixture into a slightly flattened, oval meatball about the size of a small egg. Place the meatballs into the heated skillet, and fry for about 15 minutes per side, until the meatballs are well-browned and no longer pink in the center.