FINNISH MEATBALLS
These irresistible, bite-sized meatballs are made from a combination of ground beef and pork, milk-soaked bread crumbs, grated Gouda cheese and a healthy spoonful of allspice. Once browned in a skillet, they are transferred to a Dutch oven, where they simmer until done then finished off with a glug of heavy cream. Serve with buttered red potatoes, egg noodles or with toothpicks.
Provided by Celia Barbour
Categories dinner, main course
Time 1h
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a small saucepan over medium heat, warm the milk just until steaming. Remove from heat and press bread into the milk; set aside.
- 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.
- Spread flour on a plate. Roll meat mixture into 1 1/2-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.
- 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.
Nutrition Facts : @context http, Calories 587, UnsaturatedFat 23 grams, Carbohydrate 16 grams, Fat 44 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 17 grams, Sodium 605 milligrams, Sugar 4 grams, TransFat 1 gram
FINNISH MEATBALLS (LIHAPYORYKOITA)
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.
Provided by GLehtimaki
Categories World Cuisine Recipes European Scandinavian
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 747.4 calories, Carbohydrate 35.5 g, Cholesterol 242.6 mg, Fat 52.6 g, Fiber 2.4 g, Protein 33.2 g, SaturatedFat 28.7 g, Sodium 1603 mg, Sugar 10 g
NORWEGIAN MEATBALLS
These meatballs are a favorite around our area. On May 17, Norwegian Independence Day, many people serve them with a mashed rutabaga and potato dish. So this recipe is both delicious and very traditional.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield about 16 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the eggs, milk, bread crumbs, onion and seasonings. Let stand until crumbs absorb milk. Add meat; stir until well blended. Shape into 1-in. meatballs. , Place meatballs on a greased rack in a shallow baking pan. Bake at 400° until browned, about 18 minutes or until a thermometer reads 160°; drain. Set aside. , For gravy, in a large skillet, saute onion in butter until tender. Stir in flour and brown lightly. Slowly add broth; cook and stir until smooth and thickened. Blend in the cream, cayenne and white pepper. Gently stir in meatballs; heat through but do not boil.
Nutrition Facts : Calories 255 calories, Fat 15g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 638mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 0 fiber), Protein 19g protein.
FRIKADELLER (DANISH MEATBALLS)
This recipe comes straight from my mother-in-law in Denmark. It's a little labor-intensive, but once you get the hang of it, you'll be addicted! Serve warm with a brown sauce, small red boiled potatoes, and sweet and sour cabbage. Better still, double the batch and have enough the next day to slice and place on toast with mayonnaise (open-faced, of course, the Scandinavian way)!
Provided by Marigat
Categories World Cuisine Recipes European Scandinavian
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Mix the veal and pork together in a bowl, and stir in the milk, onion, and egg. Mix the bread crumbs into the meat. Sprinkle in the flour, and knead well to mix. Stir in the seltzer water, season to taste with salt and pepper, and mix well. The mixture should be very moist, but not dripping.
- Chill the meat mixture for 15 to 30 minutes in the refrigerator, to make the meatballs easier to form.
- Heat the margarine in a large skillet over medium heat.
- To form meatballs, scoop up about 2 1/2 tablespoons of meat mixture with a large spoon, and form the mixture into a slightly flattened, oval meatball about the size of a small egg. Place the meatballs into the heated skillet, and fry for about 15 minutes per side, until the meatballs are well-browned and no longer pink in the center.
Nutrition Facts : Calories 246.2 calories, Carbohydrate 8.4 g, Cholesterol 83.2 mg, Fat 16.3 g, Fiber 0.5 g, Protein 15.7 g, SaturatedFat 4.6 g, Sodium 177.5 mg, Sugar 1.2 g
MEATBALLS AND GRAVY
"CHRISTMAS was the time when our family forgot about the food budget and splurged on one special meal. I can still see Grandmother making dozens of these little meatballs! The hint of spices gives them a savory taste that makes them authentically Norwegian."
Provided by Taste of Home
Categories Appetizers Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, beat the egg, milk, cornstarch, onion, salt, pepper, nutmeg, allspice and ginger. Add beef; mix well. Shape into 1-1/2-in. meatballs. (Mixture will be very soft. For easier shaping, rinse hands in cold water frequently.) , In a large skillet over medium heat, brown the meatballs in butter, half at a time, for about 10 minutes or until no longer pink. Remove meatballs to paper towels to drain, reserving 1 tablespoon drippings in skillet. , For gravy, add butter to drippings. Stir in flour. Add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Return meatballs to skillet; heat through on low. Garnish with parsley if desired.
Nutrition Facts :
FINNISH MEATBALLS
Finnish meatballs are meatier and bigger than Swedish meatballs. They are also served with lingonberry jam and boiled/mashed potatoes, and a gravy, but they are juicier and yummier. In my opinion at least!
Provided by TomatoBasil
Categories Meat
Time 30m
Yield 2-6 serving(s)
Number Of Ingredients 18
Steps:
- The meatballs:.
- Preheat oven at 350 F/175°C
- Finely chop the onions.
- Combine the meatball ingredients in a large mixing bowl.
- Mix with your hands.
- Let rest for about 15 minutes.
- Once rested, roll the meat batter into balls. Mine tend to fit nicely in the palm of my hand. I would guess they are about the size of golf balls.
- Place the balls onto a baking sheet with some room to breathe between each of them.
- Cook in the oven for 45 minutes.
- The sauce:.
- Melt butter at a pan and add flour.
- Once a little brown, add demi glace and blend until it's well mixed.
- Add water and beef broth and let it "boil" for about 30 minutes.
- Add cream and vodka.
- The sauce should be a little thick, but not too thick, and definitely not watery.
- Remove the meatballs from the oven, and place them in a big, oven-safe pot or bowl.
- Pour the sauce over the meatballs. The bowl should be deep enough to have all the meatballs inside and no fear of sauce overflowing.
- Replace the container into the oven at a low heat for 10 minutes.
- Dish served with mashed potatoes and lingonberry jam. Very yummy and worth the time to make!
Nutrition Facts : Calories 1366.9, Fat 95.3, SaturatedFat 49.4, Cholesterol 528.1, Sodium 1699.2, Carbohydrate 70.9, Fiber 10.4, Sugar 12.2, Protein 61.6
FINNISH MEATBALLS - LIHAPYORYKOITA
This recipe is from Allrecipes and after such great reviews there, I can't wait to try it. I'm posting it here for the Zaar World Tour 6.
Provided by cookiedog
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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 balls.
- In a large skillet over medium heat, melt the butter. 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.
- 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 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.
FINNISH MEATBALLS
Make and share this Finnish Meatballs recipe from Food.com.
Provided by Boomette
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix the bread crumbs and milk together in a medium-size bowl. Set aside for 15 minutes to allow the bread crumbs to absorb the liquid. In a separate bowl, combine the ground meats, thyme, garlic, and grated onion. After the meat mixture is combined, form a well in the center of the meat. Pour the beaten egg in the well. Using a fork, mix the bread crumbs into the egg. With your hands, mix all the ingredients together until just combined; don't overwork the meat or the meatballs will be dense. For ease in forming the balls, chill the mixture for 30 minutes.
- To form the meat balls, dip your hands into water, then roll the meat into balls about 1 1/2 inch in diameter. This is a soft dough, so don't worry of the meatballs are not perfectly round.
- Heat in a large skillet, add the oil, and then add the meatballs to the skillet. Sear the meatballs over medium to high heat for about 3 to 4 minutes. When the meatballs are evenly browned on all sides, add the water to the pan and continue cooking over low heat, shaking the pan occasionally, for 10 minutes, or until the meat is cooked through. Serve warm or at room temperature, with a lingonberry or cranberry relish.
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