Finnish Meatballs – Lihapullat
Makes 4 – 6 portions
- 500 g ground beef (or you can use half beef and half ground pork)
- 1 dl (about half cup) dry breadcrumbs. It is called “korppujauho” here and it differs from normal breadcrumbs (and Japanese “panko”) once it absorbs a lot of liquid when soaked (and looks like semolina flour when dry). Substitute by normal breadcrumbs or soak 2-3 slices of old dry bread.
- 200 g “kermaviili” (I used this). Update: if your substitution is too liquid, milk or stock, I suggest to half the amount
- 1 egg
- 1-2 chopped onions
- 1/2 tsp salt
- 1/2 tsp allspice (“maustepippuri”, it´s what a Finnish meatball must have, according to hubs)
- 1/4 tsp white pepper
- 1/2 tsp paprika
Heat the oven to 225 °C
In a large bowl soak the breadcrumbs in the kermaviili (or in the liquid of your choice), leave for about 10 minutes. The result must be moist, somehow hard, not “runny”. Adjust the amount, if using a substitution, according to the softness of the mixture.
Fry the onions in a skillet (use butter or oil) until soft, set aside to cool.
Add the egg, mince, onions and seasonings to the breadcrumb mix.
Knead the mixture thoroughly until well combined and firm. Shape into walnut sized balls with slightly oiled or moist hands (keep a bowl with water nearby) and place them on a greased shallow baking tray or over parchment paper. Do not crowd .
Bake for about 15 minutes until golden. You can turn them to cook evenly but I usually don´t . They get a crispy bottom ^_^ .
While the meatballs are baking, you can make the gravy.