I discovered the Finnish Meatballs in restaurant of Helsinki. I played paysafe online pokies there.
Whether Finnish or Swedish, these meatballs are a traditional culinary staple in every household in Finland. Every family seems to have their own recipe they claim to be the only and the best way to make Finnish meatballs. Back in the days meat itself was such a luxury so often the chefs would cleverly add breadcrumbs to make more meatballs from the same amount of meat.
- 1lbs ground beef or mixture of ground beef and pork
- ½ cup of breadcrumbs
- 1 cup of heavy cream
- ½ cup of milk
- 1 egg
- 1 small onion, chopped
- 1 ½ tsp salt
- 1 tsp black pepper
- 2 Tbsp all purpose four
- 2 Tbsp butter
Mix breadcrumbs with milk and ½ cup of heavy cream. Chop onions and saute in 1 tablespoon of butter until translucent. Let cool. In a large bowl, mix ground meat and egg together by hand. Add the breadcrumb-milk mixture, onions and spices. Knead until smooth and firm.
With moistened hands, roll small (about 1 inch diameter) meatballs from the mixture. Pan fry the meatballs with butter in small batches on medium-high heat. Turn the meatballs with tongs until they are firm and lightly browned all around. Place ready meatballs in a large bowl and cover with foil to continue cooking. Depending on the thickness of your meatballs, heating in an oven at 425 degrees until cooked through may be necessary.
After all the meatballs have been cooked add 2 Tbsp of butter to the pan and scrape off all the meat bits. Add the rest of heavy cream to the pan stirring constantly and bring to boil. Return the meatballs to the pan and turn around to get them evenly covered with the cream sauce. Serve with mashed potatoes and lingonberry jam.