Entree: Finland – Central Culinary Region – Lihapullat (Finnish meatballs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 18 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground beef
- 8 oz (225 g) ground pork
- 1 small onion, finely chopped (about 3 oz (85 g))
- 1 large egg
- 3/4 cup (75 g) fresh breadcrumbs
- 1/3 cup (80 ml) milk
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) black pepper
- 1/4 tsp (1 g) ground allspice
- 2 tbsp (30 g) butter, divided
- 2 tbsp (30 ml) neutral oil (rapeseed or sunflower)
- 2 tbsp (20 g) all-purpose flour, plus extra for dusting
- 2 cups (475 ml) beef stock
- 1/2 cup (120 ml) heavy cream
- 1 tsp (5 ml) soy sauce (for color and depth)
- 2 lb (900 g) potatoes for mashing (Yukon Gold or similar)
- 1/3 cup (80 ml) milk for mashed potatoes
- 2 tbsp (30 g) butter for mashed potatoes
- Salt and pepper to taste
- 1/2 cup (160 g) lingonberry jam (for serving)
- Pickled cucumber or pickles (optional) - no measurement required

Show original ingredient measurements

- 1 lb (454 g) ground beef
- 8 oz (225 g) ground pork
- 1 small onion, finely chopped (about 3 oz / 85 g)
- 1 large egg
- 3/4 cup (75 g) fresh breadcrumbs
- 1/3 cup (80 ml) milk
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) black pepper
- 1/4 tsp (1 g) ground allspice
- 2 tbsp (30 g) butter, divided
- 2 tbsp (30 ml) neutral oil (rapeseed or sunflower)
- 2 tbsp (20 g) all-purpose flour, plus extra for dusting
- 2 cups (475 ml) beef stock
- 1/2 cup (120 ml) heavy cream
- 1 tsp (5 ml) soy sauce (for color and depth)
- 2 lb (900 g) potatoes for mashing (Yukon Gold or similar)
- 1/3 cup (80 ml) milk for mashed potatoes
- 2 tbsp (30 g) butter for mashed potatoes
- Salt and pepper to taste
- 1/2 cup (160 g) lingonberry jam (for serving)
- Pickled cucumber or pickles (optional) - no measurement required

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Place breadcrumbs in a small bowl and pour milk over them; let soak 5 minutes. In a skillet, sauté the finely chopped onion in 1 tbsp (15 ml) butter until translucent and cool slightly. In a large bowl combine ground beef, ground pork, soaked breadcrumbs, sautéed onion, egg, salt, pepper, and allspice. Mix lightly until combined and form into small meatballs (about 24–30).
2. Heat 1 tbsp (15 ml) butter + oil in a large frying pan over medium heat. Brown meatballs in batches, turning to get an even golden color; transfer to a plate. They need only to be nearly cooked through at this stage.
3. Remove excess fat leaving about 1 tbsp (15 ml) in the pan. Sprinkle 2 tbsp (30 ml) flour into the pan and cook briefly, stirring to make a blond roux. Gradually whisk in beef stock to avoid lumps, then stir in cream and soy sauce. Bring to a gentle simmer.
4. Return meatballs to the pan and simmer gently for 8–10 minutes until cooked through and sauce is glossy and slightly thickened. Taste and adjust seasoning with salt and pepper.
5. Meanwhile boil potatoes in salted water until fork-tender, drain, mash with 2 tbsp (30 ml) butter and 1/3 cup (80 ml) milk, and season with salt and pepper.
6. Serve lihapullat hot with mashed potatoes, a spoonful of lingonberry jam on the side, and pickled cucumber if desired.

1. Place breadcrumbs in a small bowl and pour milk over them; let soak 5 minutes. In a skillet, sauté the finely chopped onion in 1 tbsp butter until translucent and cool slightly. In a large bowl combine ground beef, ground pork, soaked breadcrumbs, sautéed onion, egg, salt, pepper, and allspice. Mix lightly until combined and form into small meatballs (about 24–30).
2. Heat 1 tbsp butter + oil in a large frying pan over medium heat. Brown meatballs in batches, turning to get an even golden color; transfer to a plate. They need only to be nearly cooked through at this stage.
3. Remove excess fat leaving about 1 tbsp in the pan. Sprinkle 2 tbsp flour into the pan and cook briefly, stirring to make a blond roux. Gradually whisk in beef stock to avoid lumps, then stir in cream and soy sauce. Bring to a gentle simmer.
4. Return meatballs to the pan and simmer gently for 8–10 minutes until cooked through and sauce is glossy and slightly thickened. Taste and adjust seasoning with salt and pepper.
5. Meanwhile boil potatoes in salted water until fork-tender, drain, mash with 2 tbsp butter and 1/3 cup milk, and season with salt and pepper.
6. Serve lihapullat hot with mashed potatoes, a spoonful of lingonberry jam on the side, and pickled cucumber if desired.