Lihapullat (Finnish Meatballs in Cream Sauce)
In short: Tender beef and pork meatballs with onion, browned in butter and simmered in a simple cream gravy. Serve with potatoes and lingonberry jam. It takes about 1 h in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 30 min
- Resting
- 10 min
- Total
- 1 h
- Servings
- 4
- Difficulty
- Easy
- Calories
- 555 kcal
Lihapullat are the meatballs of the Finnish home kitchen, served on school lunch trays, at Christmas buffets and on ordinary weeknights. The mix is beef and pork with grated onion and soaked breadcrumbs, which keep it tender. The balls are browned in butter, then simmered briefly in a cream gravy made in the same pan. Serve with boiled potatoes, lingonberry jam and pickled cucumber.
Instructions
- Stir the breadcrumbs into the milk and let them soak for 10 minutes until a thick paste forms.
- Add the beef, pork, onion, egg, salt, pepper and allspice. Mix gently with your hands until just combined. Overmixing makes tough meatballs.
- With wet hands, roll the mixture into balls about 3.5 cm (1 1/2 in) across, 35 g (1 1/4 oz) each.
- Melt the frying butter in a large skillet over medium heat. Fry the meatballs in two batches for 8 to 10 minutes, turning, until browned all over and the center reaches 71°C (160°F). Move them to a plate.
- Melt the gravy butter in the same pan, whisk in the flour and cook for 1 minute. Slowly whisk in the stock and cream and simmer for 5 minutes until lightly thick.
- Return the meatballs to the pan for 3 minutes to warm through, season the gravy, and serve with potatoes, lingonberry jam and pickled cucumber.
Tips
- Soaked breadcrumbs matter. They hold moisture in the meatballs so they stay soft instead of dry and springy.
- To bake instead of fry, roast the meatballs on a lined tray at 200°C (400°F) for 15 to 18 minutes, then add them to the gravy.
Questions and answers
What do Finns serve with meatballs?
Boiled or mashed potatoes, lingonberry jam and pickled cucumber are the usual trio, with cream gravy over the top.
Can I freeze Finnish meatballs?
Yes. Freeze cooked meatballs, with or without the gravy, for up to 3 months. Thaw overnight in the fridge and reheat gently.
Can I make the gravy without cream?
Yes. Use whole milk or more stock for a lighter gravy. The result is thinner and less rich, but it still tastes good.
How long does it take to make Lihapullat (Finnish Meatballs in Cream Sauce)?
About 1 h in total: 30 min of preparation and 30 min of cooking.
How many calories are in Lihapullat (Finnish Meatballs in Cream Sauce)?
About 555 kcal per serving, with 33 g of protein, 14 g of carbohydrates and 41 g of fat. These values are estimates.
Nutrition per serving
| Calories | 555 kcal |
|---|---|
| Protein | 33 g |
| Carbohydrates | 14 g |
| Fat | 41 g |
| Fiber | 1 g |
| Sugar | 4 g |
| Sodium | 840 mg |
Estimated values, calculated from the ingredients.
