Danish Lamb Frickadeller

Total Time: 32 mins Preparation Time: 10 mins Cook Time: 22 mins

Ingredients

• Servings: 4
• 2 lbs ground lean lamb (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)

Recipe

• 1 combine 1st 7 ingredients (lamb 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 lamb balls on all sides. lower heat & cook gently about 20 minutes or till done. transfer lamb balls hot serving dish and keep warm.
• 4 add cream to pan juices. bring to a quick boil (stirring constantly) and pour over lamb 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.