Finnish Meatballs (Lihapyorykoita) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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. Ingredients:
1 pound lean ground beef |
1 cup plain bread crumbs |
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 |
Directions:
1. 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.
2. 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.
3. 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.
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