Prep 30 mins
Cook 0 mins
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!
- 1 lb minced meat
- 3 ounces sour cream or 3 ounces creme fraiche
- 3 big onions
- 2 large eggs
- 1 1⁄2 ounces chopped roasted onions
- 1 tablespoon breadcrumbs
- 1 whole garlic
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 2 tablespoons black pepper
- 4 tablespoons butter
- 1⁄2 cup wheat flour
- 1 cup demi-glace
- 1 cup water
- 2 tablespoons beef broth (you can get this from the meatballs themselves or from a bullion cube)
- 1⁄2 cup heavy cream
- 1⁄2 dl vodka
- 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!