Lihapullat – Finnish meatballs

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 2 tbsp rapeseed oil
• 100 g red onion(s), very finely diced
• 100 g cream
• 100 ml water
• 100 g breadcrumbs
• Salt and pepper, freshly ground
• 40 g butter
• 40 g flour
• 400 ml meat broth, strong
• 300 ml cream
• Fat for frying
• Cranberries

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

nice and creamy

Place the minced meat in a bowl. Fry the diced onion in hot oil, let it cool, and then add it to the mince mixture. Add the cream, water, and breadcrumbs and knead until the mixture is nicely combined. Season with salt and pepper. Roll this into 24 small, even-sized meatballs. For the sauce, first make a roux from the butter and flour. Then add the stock and cream and bring to a boil, stirring well to prevent it from burning. Then keep warm. Fry the twisted meatballs in one or two batches in a deep fryer at 170°C for about 5 minutes. Spoon the sauce onto plates and place the meatballs on top. Serve with boiled potatoes and cranberries. Tip: If you don’t have a deep fryer, you can also fry the meatballs in a pan with a little more oil, turning them constantly.