Finnish Meatballs - Lihapyörykät
This recipe is courtesy of Taryn Makinen and In My Kitchen Inc.
Finnish Meatballs - Lihapyörykät
Servings
6-8
Prep Time
30 minutes
Cook Time
20 minutes
Typically served with mashed potatoes, lingonberry sauce and cucumber salad. I like to have pickled beets and braised cabbage. I also typically add more allspice and regular ground beef; I typically use extra lean ground beef at home but not for this recipe.
Ingredients
- 2lb lean ground beef
- 4 slices white bread, crumbled
- 1 c milk, 2% or whole
- 1 large onion, peeled, chopped
- 4 tbsp butter
- 2 tsp salt
- ¼ tsp ground pepper
- 1 tsp ground allspice
- 2 large eggs
- 2 tbsp flour
- 2 c beef broth
- 2-3 tbsp heavy cream (not coffee cream)
Meatballs
Sauce
Directions
Meatballs
- In a bowl soak the crumbled bread with milk.
- Saute the chopped onion in 2 tbsp of butter until soft and lightly browned. Add to the bowl of bread, meat, salt, spice and eggs. Mix thoroughly, chill for 15 min.
- Shape into small balls and brown in a fry pan with the rest of the butter. Cooked until browned. Remove onto a plate to make the sauce.
Sauce
- Put both broth and cream into the pan. Whisk flour with ¼ c water, pour into pan, whisking constantly to prevent lumps, bring to boil to thicken.
- Put meatballs in pan and cover to finish cooking them through, approximately 15 minutes. Add more salt, pepper or allspice to taste.