Tender, well-seasoned Finnish meatballs made from a blend of beef and served in a rich, creamy gravy with lingonberry jam.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: dinner plate
Garnishes: fresh parsley, lingonberry jam
Accompaniments: mashed potatoes, pickled cucumber
Instructions
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1
Soak breadcrumbs in cream for 10 min. Mix with ground beef, grated onion, egg, allspice, salt, and pepper.
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2
Shape mixture into walnut-sized balls with wet hands.
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3
Fry meatballs in butter over medium-high heat, turning until browned on all sides and cooked through, about 10 min.
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4
For gravy: melt butter in a pan, stir in flour, cook 1 min. Gradually whisk in stock and cream. Simmer until thickened.
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5
Add meatballs to the gravy and simmer gently for 5 min. Season with soy sauce, salt, and pepper.
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6
Serve with mashed potatoes and lingonberry jam.
Did You Know?
Finnish meatballs are distinctively seasoned with allspice, setting them apart from their Swedish neighbors' version.
Chef's Notes
Equipment Tips
- mixing bowl
- skillet
- saucepan
Garnishing
fresh parsley, lingonberry jam
Accompaniments
mashed potatoes, pickled cucumber
The Story Behind Lihapullat
Lihapullat are a Finnish comfort food staple, served in homes, school canteens, and workplace cafeterias throughout the country. While similar to Swedish köttbullar, Finnish meatballs are typically larger, heavier on allspice, and served with a darker gravy. They represent the hearty, no-fuss cooking philosophy of Finnish home cuisine.
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