Lihapullat — Print Recipe — The Culinary Codex

Tender, well-seasoned Finnish meatballs made from a blend of beef and served in a rich, creamy gravy with lingonberry jam.

Ingredients

500g ground beef
1 small onion, finely grated
50g breadcrumbs
100ml cream
1 egg
1 tsp allspice
Salt and white pepper
Butter for frying
For gravy: 2 tbsp butter, 2 tbsp flour, 400ml beef stock, 100ml cream, soy sauce to taste

1 Soak breadcrumbs in cream for 10 min. Mix with ground beef, grated onion, egg, allspice, salt, and pepper.
2 Shape mixture into walnut-sized balls with wet hands.
3 Fry meatballs in butter over medium-high heat, turning until browned on all sides and cooked through, about 10 min.
4 For gravy: melt butter in a pan, stir in flour, cook 1 min. Gradually whisk in stock and cream. Simmer until thickened.
5 Add meatballs to the gravy and simmer gently for 5 min. Season with soy sauce, salt, and pepper.
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.