Finnish Meatballs
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup whole milk
- 3slices white bread, crusts removed
- 6ounces Valley Shepherd Califon Tomme, Cato Corner Dutch Farmstead or other mild and buttery Gouda-style cheese
- 1½cups loosely packed fresh parsley leaves, finely minced
- ¾cup finely minced onion
- 2large eggs
- 2teaspoons salt
- ½teaspoon ground white pepper
- ¼teaspoon freshly ground black pepper
- 1tablespoon ground allspice
- 1pound lean ground beef
- 1pound ground pork
- ½cup flour
- ¾cup chicken or beef broth
- ¼cup vegetable oil, or as needed
- ½cup heavy cream
Nutritional analysis per serving (8 servings)
587 calories; 44 grams fat; 17 grams saturated fat; 1 gram trans fat; 19 grams monounsaturated fat; 3 grams polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 30 grams protein; 605 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small saucepan over medium heat, warm the milk just until steaming. Remove from heat and press bread into the milk; set aside.
- Step 2
Grate cheese on large holes of a box grater and place in large bowl. Add parsley, onion, eggs, salt, white pepper, black pepper and allspice. Stir well to combine. Add ground beef, ground pork and milk-soaked bread. Knead by hand or mix with a large wooden spoon until well-blended.
- Step 3
Spread flour on a plate. Roll meat mixture into 1½-inch balls, and roll in flour to coat. Place a Dutch oven over very low heat, and add broth. Heat oil in a skillet over medium-high heat until shimmering.
- Step 4
Working in batches, add enough meatballs to loosely fill pan. Sear for about 1 minute, then shake pan to turn meatballs. Continue until well browned on all sides, adding more oil to the pan as needed. Transfer meatballs to Dutch oven and allow them to gently simmer for 20 to 30 minutes, stirring carefully from time to time. Add cream and heat just until warmed. If desired, serve with small potatoes or egg noodles that have been tossed with butter and parsley.
Private Notes
Comments
I have made these several times and they beat Swedish meatballs hands down. I have a friend who lives in Kuopio, Finland, so I asked her about this recipe. She told me Finland is the largest consumer of meatballs in Europe and that this recipe, when used in Finland, is called "Sunday meatballs" because of the quality ingredients and time involved in making them. She told me she serves them with mashed potatoes though egg noodles are also often used. Definitely worth trying.
I folliwed the recipe exactly the first time, and though wonderfully delicious, the meatballs fell apart. Today, I used panko bread crumbs instead of bread. Perfect! Half are in the freezer on a cookie sheet.
This is a holiday favorite in my home. Consider using, as we do, ground turkey in place of the pork. The result is still incredibly rich, but lighter in texture.
This recipe is terrific, a hit with the family, even the kids! Fantastic recipe as is, but over the years I’ve made a couple of changes that work for our needs. First, subbed the pork & beef with 1/2 ground turkey breast & half ground turkey thigh. Also, plop a big spoon of sour cream into the gravy. I figure the added fat in the sauce makes up for any health savings in the meat, but we still like it!
These meatballs are definitely rich “Sunday” fare. I could not sleep after such a rich dinner!
This is more work than you think. Very tasty. I think that not rolling in flour might give a better meatball. Just fry them up and poach in the stock.
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