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Lihapullat kastikkeella
Finnish Meatballs with Creamy Sauce
Tender, flavorful Finnish meatballs served in a rich, creamy brown sauce, often accompanied by mashed potatoes or lingonberry jam. A comforting staple in Finnish home cooking.
ð§ ææ
- 400 g Ground beef
- 200 g Ground pork
- 1 medium Onion(finely chopped)
- 0.5 cup Breadcrumbs
- 0.5 cup Milk
- 1 large Egg
- 1 tsp Allspice
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Butter(for frying)
- 2 tbsp Butter(for sauce)
- 2 tbsp All-purpose flour
- 2 cups Beef broth
- 0.5 cup Heavy cream
- 1 tbsp Soy sauce(optional, for color and depth)
ðšâð³ äœãæ¹
- 1
In a bowl, combine ground beef, ground pork, chopped onion, breadcrumbs, milk, egg, allspice, salt, and pepper. Mix gently until just combined; do not overmix.
- 2
Form the mixture into small meatballs, about 1-1.5 inches in diameter.
- 3
Heat 2 tbsp butter in a large skillet over medium-high heat. Brown the meatballs in batches, turning to brown all sides. Remove meatballs from skillet and set aside.
- 4
In the same skillet, melt 2 tbsp butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
- 5
Gradually whisk in the beef broth until smooth. Bring to a simmer, stirring, until the sauce begins to thicken.
- 6
Stir in the heavy cream and soy sauce (if using). Season with additional salt and pepper to taste.
- 7
Return the browned meatballs to the skillet with the sauce. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the meatballs are cooked through and the sauce is rich and creamy.
ð¡ ããã®ã³ã
- âFor extra tender meatballs, don't overwork the meat mixture.
- âEnsure the sauce is simmering gently when you add the meatballs back to prevent them from breaking apart.
- âLingonberry jam is a classic accompaniment.
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- Add a pinch of nutmeg to the meatball mixture for extra warmth.
- For a lighter sauce, use half-and-half instead of heavy cream.
- Serve with boiled new potatoes or rice instead of mashed potatoes.