2 lbs. lean pork, ground
1/2 c. flour
1 egg
1 tbsp. onion, grated
1 tsp. grated lemon rind
2 tsp. pepper
1/2 c. cold water
3 tbsp. butter
3/4 c. light cream

Combine pork, flour, egg, onion, lemon rind and salt and pepper. Blend thoroughly with a fork. Stir in water, shape into balls, using hands. Heat butter in a skillet. Brown pork balls on all sides. Lower heat and cook for 20 minutes or until done. Transfer to a heated serving dish and keep hot. Add cream to pan juices. Bring to a boil, stirring constantly. Pour over the meatballs.