Best Finnish Meatballs Recipes

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FINNISH MEATBALLS (LIHAPYORYKOITA)



Finnish Meatballs (Lihapyorykoita) image

My family's favorite Finnish meal is these Lihapyorykoita (Finnish Meatballs) with Punajuuret (Beets), and Perunasose (Mashed Potatoes). Serve with cranberry sauce, I personally like a quarter of a pickle on the side.

Provided by GLehtimaki

Categories     World Cuisine Recipes     European     Scandinavian

Time 50m

Yield 4

Number Of Ingredients 11

1 pound lean ground beef
1 cup plain bread crumbs
1 yellow onion, minced
1 egg
½ cup whipping cream
2 teaspoons salt
1 teaspoon ground allspice
¼ cup butter
2 tablespoons all-purpose flour
2 cups milk
½ cup whipping cream

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.

Nutrition Facts : Calories 747.4 calories, Carbohydrate 35.5 g, Cholesterol 242.6 mg, Fat 52.6 g, Fiber 2.4 g, Protein 33.2 g, SaturatedFat 28.7 g, Sodium 1603 mg, Sugar 10 g

FINNISH MEATBALLS - LIHAPYORYKOITA



Finnish Meatballs - Lihapyorykoita image

This recipe is from Allrecipes and after such great reviews there, I can't wait to try it. I'm posting it here for the Zaar World Tour 6.

Provided by cookiedog

Categories     Meat

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 lb lean ground beef
1 cup plain breadcrumbs
1 yellow onion, minced
1 egg
1/2 cup whipping cream
2 teaspoons salt
1 teaspoon ground allspice
1/4 cup butter
2 tablespoons all-purpose flour
2 cups milk
1/2 cup whipping cream

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



Finnish Meatballs image

Make and share this Finnish Meatballs recipe from Food.com.

Provided by Boomette

Categories     Pork

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1/2 cup dry breadcrumbs
1/2 cup milk
2/3 lb ground top round beef
1/3 lb ground pork
1 teaspoon dried thyme, crushed
1 medium garlic clove, minced
1 small onion, grated (about 4 ounces)
1 large egg, lightly beaten
2 tablespoons oil
1/2 cup water
lingonberries or cranberry sauce

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



Finnish Meatballs image

Finnish meatballs are meatier and bigger than Swedish meatballs. They are also served with lingonberry jam and boiled/mashed potatoes, and a gravy, but they are juicier and yummier. In my opinion at least!

Provided by TomatoBasil

Categories     Meat

Time 30m

Yield 2-6 serving(s)

Number Of Ingredients 18

1 lb minced meat
3 ounces sour cream or 3 ounces creme fraiche
3 big onions
2 large eggs
1 1/2 ounces chopped roasted onions
1 tablespoon breadcrumbs
1 whole garlic
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon paprika
2 tablespoons black pepper
4 tablespoons butter
1/2 cup wheat flour
1 cup demi-glace
1 cup water
2 tablespoons beef broth (you can get this from the meatballs themselves or from a bullion cube)
1/2 cup heavy cream
1/2 dl vodka

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!

Nutrition Facts : Calories 1366.9, Fat 95.3, SaturatedFat 49.4, Cholesterol 528.1, Sodium 1699.2, Carbohydrate 70.9, Fiber 10.4, Sugar 12.2, Protein 61.6

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



Tessa Kiros Finnish Meatballs With Allspice, Sour Cream, and Lin image

Make and share this Tessa Kiros Finnish Meatballs With Allspice, Sour Cream, and Lin recipe from Food.com.

Provided by Mika G.

Categories     Pork

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 slices white bread, crusts removed
2/3 cup milk
1 lb ground pork
1 1/4 lbs ground beef
1 large egg
1 red onion, finely chopped
2 teaspoons ground allspice
4 1/2 tablespoons butter
2 tablespoons olive oil
1 tablespoon all-purpose flour
1 cup sour cream
lingonberry jam or cranberry jam, to serve

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



FINNISH MEATBALLS image

Number Of Ingredients 11

3 slices white bread, crusts removed
2/3 cup milk
2 1/4 lb mixed ground pork and beef
1 large egg
1 red onion, finely chopped
2 teaspoon ground allspice
4 1/2 tablespoon butter
2 tablespoon olive oil
1 tablespoon all-purpose flour
1 cup sour cream
Lingonberry or cranberry jam

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



Finnish Meatballs image

These irresistible, bite-sized meatballs are made from a combination of ground beef and pork, milk-soaked bread crumbs, grated Gouda cheese and a healthy spoonful of allspice. Once browned in a skillet, they are transferred to a Dutch oven, where they simmer until done then finished off with a glug of heavy cream. Serve with buttered red potatoes, egg noodles or with toothpicks.

Provided by Celia Barbour

Categories     dinner, main course

Time 1h

Yield 8 servings

Number Of Ingredients 16

3/4 cup whole milk
3 slices white bread, crusts removed
6 ounces Valley Shepherd Califon Tomme, Cato Corner Dutch Farmstead or other mild and buttery Gouda-style cheese
1 1/2 cups loosely packed fresh parsley leaves, finely minced
3/4 cup finely minced onion
2 large eggs
2 teaspoons salt
1/2 teaspoon ground white pepper
1/4 teaspoon freshly ground black pepper
1 tablespoon ground allspice
1 pound lean ground beef
1 pound ground pork
1/2 cup flour
3/4 cup chicken or beef broth
1/4 cup vegetable oil, or as needed
1/2 cup heavy cream

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.

Nutrition Facts : @context http, Calories 587, UnsaturatedFat 23 grams, Carbohydrate 16 grams, Fat 44 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 17 grams, Sodium 605 milligrams, Sugar 4 grams, TransFat 1 gram

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