Entree: Finland – Southern Finland – Lihapullat (Finnish-style meatballs made from ground beef and pork, gently browned and simmered in a creamy gravy)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 18 min

Total 55 min

Ingredients

- 1 lb (454 g) ground beef
- 8 oz (225 g) ground pork
- 1/2 cup (60 g) plain dry breadcrumbs
- 1/2 cup (120 ml) whole milk
- 1 medium yellow onion, finely grated or minced, approx. 110 g
- 1 large egg, approx. 50 g
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/4 tsp (0.5 g) ground allspice
- 1 tbsp (15 g) butter for frying
- 1 tbsp (15 ml) vegetable oil for frying
- 2 tbsp (16 g) all-purpose flour (for gravy)
- 1 1/2 cups (360 ml) beef or vegetable stock
- 1/2 cup (120 ml) heavy cream
- 1 tsp (5 ml) Worcestershire sauce or a dash of soy sauce (optional)

Instructions

1. Stir the breadcrumbs into the milk in a small bowl and let them soak until the liquid is absorbed, about 5 minutes.
2. In a large bowl combine ground beef, ground pork, soaked breadcrumbs, grated onion, egg, salt, pepper, and allspice; mix until evenly combined but do not overmix.
3. Roll the mixture into small meatballs about 1 inch (25 mm) diameter, yielding roughly 20–24 meatballs.
4. Heat butter and oil in a large skillet over medium heat. Brown the meatballs in batches, turning to color all sides; they do not need to be fully cooked through—about 4–5 minutes per batch. Transfer browned meatballs to a plate.
5. Reduce heat to low, sprinkle the flour into the pan and whisk into the fat to make a roux; cook 1 minute until slightly nutty but not browned.
6. Gradually whisk in the stock until smooth, then stir in the cream and Worcestershire sauce if using. Simmer gently until the sauce thickens, about 3–5 minutes.
7. Return the meatballs to the sauce, cover, and simmer over low heat for 8–10 minutes until cooked through and flavors meld. Adjust seasoning with salt and pepper.
8. Serve the lihapullat warm with boiled potatoes, lingonberry jam, or pickled cucumbers as customary.