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Finnish Meatballs – Lihapullat – Recipe

2012/06/18 by Varga László

Ingredients (2-3 persons):

Meatballs – Lihapullat

  • 250 g ground beef
  • 3 slices dry bread
  • 200 g kefir which substitutes the original finnish ingredient – kermaviili
  • 1 egg
  • 1 onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon allspice
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon sweet paprika

Brown sauce gravy – Ruskea kastikke

  • 1-2 tablespoon butter
  • 2-3 tablespoon flour
  • about 1/2 l beef stock
  • salt and pepper to taste


Preparation method:

  1. Heat the oven to 225 °C
  2. In a large bowl soak the bread slices in the kefir, until it reaches a harder consistency. 
  3. Chop the onion and fry it in a pan in a bit of butter until soft, then let it cool.
  4. Add the egg, fried onions and seasonings to the bread-kefir dough.
  5. Knead the mixture thoroughly. Shape with oiled hands into balls with the size of a chestnut  and place them on a greased baking tray.
  6. Place the tray in the oven and bake the meatballs for about 15 minutes until golden.
  7. Boil the stock and keep it warm.
  8. Melt the butter in a pan and add the flour, stirring until it gets golden brown.
  9. Pour slowly over the hot stock and whisk steadily until it remains lumpless and add salt and pepper to taste.
  10. Serve the meatballs with boiled potatoes and some berry jam, I used blackberry one.

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