Best Finnish Meatballs Recipes

FINNISH MEATBALLS (LIHAPYORYKOITA)

Steps:

• Mix the ground beef, bread crumbs, onion, egg, cream, salt, and allspice in a bowl with your hands until evenly mixed. Roll the mixture into golf ball-sized spheres.
• Melt the butter in a large skillet over medium heat. Cook about half the meatballs in the melted butter until evenly browned on all sides, 5 to 7 minutes; remove to a plate and repeat with the remaining meatballs, keeping the liquid in the skillet when finished.
• Sift the flour into the skillet drippings; cook the flour in the skillet drippings until brown, 2 to 3 minutes. Slowly stream the milk into the skillet while whisking vigorously; pour the cream into the mixture and stir until smooth. If you aren't good at making gravy and end up with some lumps you can pour the gravy through a strainer. Return all the meatballs to the skillet; stir to coat with the gravy. Bring the mixture to a simmer and cook until the meatballs are cooked through, 15 to 20 minutes.

FINNISH MEATBALLS - LIHAPYORYKOITA

Steps:

• Mix the ground beef, bread crumbs, onion, egg, cream, salt, and allspice in a bowl with your hands until evenly mixed. Roll the mixture into golf ball-sized balls.
• In a large skillet over medium heat, melt the butter. Cook about half the meatballs in the melted butter until evenly browned on all sides, 5 to 7 minutes; remove to a plate and repeat with the remaining meatballs, keeping the liquid in the skillet when finished.
• Sift the flour into the skillet drippings; cook the flour in the skillet drippings until brown, 2 to 3 minutes. Slowly stream the milk into the skillet while whisking vigorously; pour the cream into the mixture and stir until smooth. If you end up with some lumps you can pour the gravy through a strainer. Return all the meatballs to the skillet; stir to coat with the gravy. Bring the mixture to a simmer and cook until the meatballs are cooked through, 15 to 20 minutes.

FINNISH MEATBALLS

Steps:

• Mix the bread crumbs and milk together in a medium-size bowl. Set aside for 15 minutes to allow the bread crumbs to absorb the liquid. In a separate bowl, combine the ground meats, thyme, garlic, and grated onion. After the meat mixture is combined, form a well in the center of the meat. Pour the beaten egg in the well. Using a fork, mix the bread crumbs into the egg. With your hands, mix all the ingredients together until just combined; don't overwork the meat or the meatballs will be dense. For ease in forming the balls, chill the mixture for 30 minutes.
• To form the meat balls, dip your hands into water, then roll the meat into balls about 1 1/2 inch in diameter. This is a soft dough, so don't worry of the meatballs are not perfectly round.
• Heat in a large skillet, add the oil, and then add the meatballs to the skillet. Sear the meatballs over medium to high heat for about 3 to 4 minutes. When the meatballs are evenly browned on all sides, add the water to the pan and continue cooking over low heat, shaking the pan occasionally, for 10 minutes, or until the meat is cooked through. Serve warm or at room temperature, with a lingonberry or cranberry relish.

FINNISH MEATBALLS

Steps:

• The meatballs:.
• Preheat oven at 350 F/175°C
• Finely chop the onions.
• Combine the meatball ingredients in a large mixing bowl.
• Mix with your hands.
• Let rest for about 15 minutes.
• Once rested, roll the meat batter into balls. Mine tend to fit nicely in the palm of my hand. I would guess they are about the size of golf balls.
• Place the balls onto a baking sheet with some room to breathe between each of them.
• Cook in the oven for 45 minutes.
• The sauce:.
• Melt butter at a pan and add flour.
• Once a little brown, add demi glace and blend until it's well mixed.
• Add water and beef broth and let it "boil" for about 30 minutes.
• Add cream and vodka.
• The sauce should be a little thick, but not too thick, and definitely not watery.
• Remove the meatballs from the oven, and place them in a big, oven-safe pot or bowl.
• Pour the sauce over the meatballs. The bowl should be deep enough to have all the meatballs inside and no fear of sauce overflowing.
• Replace the container into the oven at a low heat for 10 minutes.
• Dish served with mashed potatoes and lingonberry jam. Very yummy and worth the time to make!

TESSA KIROS FINNISH MEATBALLS WITH ALLSPICE, SOUR CREAM, AND LIN

Steps:

• Soak the bread in the milk, in a large bowl for about 30 minutes, or until it has absorbed all the milk and is very soft. Add the meat, egg, onion, and allspice, and season with salt and pepper. Knead together well with your hands, then form into small balls about the size of walnuts, rolling them between your palms so that they are compact and won't fall apart when cooking.
• Heat 2 1/2 tablespoons of the butter with olive oil in a nonstick skillet. Fry the meatballs in batches, turning them once during cooking. (You will have to work quite quickly and take care not to burn the butter and oil. If neccessary, wipe out the skillet between batches and start again with a little less butter and oil.) Transfer the cooked meatballs to a heavy-bottomed saucepan with any onion that is on the bottom of the skillet and continue cooking the next batch.
• Sprinkle the flour into the skillet and mix with a wooden spoon until it is smooth. Add the remaining butter and let it melt. Continue cooking, stirring almost continuously, until it is a golden color. Remove the pan from the heat and very slowly pour in 2 cups of hot water, standing back a bit. Mix in quickly, then return the pan to the heat. Stir in the sour cream and mix well, then carefully pour over meatballs. Season lightly with salt and pepper and cook, covered, over a very low heat for 10-15 minutes, until you have a thick, creamy sauce with soft meatballs to serve with berry jam.

FINNISH MEATBALLS

Steps:

• * Soak the bread in the milk in a large bowl for about 30 minutes, or until it has absorbed all the milk and is very soft. Add the meat, egg, onion, and allspice, and season with salt and pepper. Knead together well with your hands, then form into small balls about the size of walnuts, rolling them between your palms so that they are compact and won't fall apart when cooking. * Heat 2 1/2 tablespoons of the butter with the olive oil in a nonstick skillet. Fry the meatballs in batches, turning them once during cooking. (You will have to work quite quickly and take care not to burn the butter and oil. If necessary, wipe out the skillet between batches and start again with a little less butter and oil.) Transfer the cooked meatballs to a heavy-bottomed saucepan with any onion that is on the bottom of the skillet and continue with the next batch. * Sprinkle the flour into the skillet and mix with a wooden spoon until it is smooth. Add the remaining butter and let it melt. Continue cooking, stirring almost continuously, until it is a golden color. Remove the pan from the heat and very slowly pour in 2 cups of hot water, standing back a bit. Mix in quickly, then return the pan to the heat. Stir in the sour cream and mix well, then carefully pour over the meatballs. Season lightly with salt and pepper and cook, covered, over very low heat for 10 to 15 minutes, until you have a thick, creamy sauce with soft meatballs to serve with berry jam and boiled potatoes.

FINNISH MEATBALLS

Steps:

• In a small saucepan over medium heat, warm the milk just until steaming. Remove from heat and press bread into the milk; set aside.
• Grate cheese on large holes of a box grater and place in large bowl. Add parsley, onion, eggs, salt, white pepper, black pepper and allspice. Stir well to combine. Add ground beef, ground pork and milk-soaked bread. Knead by hand or mix with a large wooden spoon until well-blended.
• Spread flour on a plate. Roll meat mixture into 1 1/2-inch balls, and roll in flour to coat. Place a Dutch oven over very low heat, and add broth. Heat oil in a skillet over medium-high heat until shimmering.
• Working in batches, add enough meatballs to loosely fill pan. Sear for about 1 minute, then shake pan to turn meatballs. Continue until well browned on all sides, adding more oil to the pan as needed. Transfer meatballs to Dutch oven and allow them to gently simmer for 20 to 30 minutes, stirring carefully from time to time. Add cream and heat just until warmed. If desired, serve with small potatoes or egg noodles that have been tossed with butter and parsley.