Danish “Frikadeller” Meatballs
In a medium size bowl mix together:
2 lbs. of sustainable ground pork
1 medium sized organic onion finely chopped
1 large organic egg
1 tablespoons organic tapioca flour
Salt and pepper to taste
Mix well by hand and form into meatballs using a large tablespoon to scoop out meat.
In a frying pan melt organic butter and when sizzling add meatballs and brown on both sides and cook slowly until well done.
Serve with cucumber salad (spring-summer) or red braised cabbage (fall-winter) and new potatoes or fingerlings.
On a grater or mandoline finely slice 1 organic cucumber.
In a bowl add 1/4 cup organic apple cider or white wine vinegar and 1/4 cup organic maple syrup; salt and pepper to taste.
Refrigerate for an hour or more before serving.