Lihapullat
Lihapullat are Finnish meatballs, an essential home-cooked dish, often served alongside mashed potatoes, lingonberry jam and pickled cucumbers, a combination of accompaniments considered almost sacrosanct in Finnish cuisine. Though similar to Swedish meatballs, the Finnish version often uses a different ratio of beef to pork and is seasoned more subtly, letting the flavour of the cream gravy dominate the plate. The dish remains a pillar of Finnish family meals, served so frequently in school canteens and popular restaurants that many Finns associate meatballs with deeply comforting childhood memories. The combination of creamy gravy, the mild sweetness of lingonberry jam and the tang of pickled cucumber creates a flavour balance considered essential for an authentic experience — omitting any of the accompaniments is seen by many Finns as incomplete.
Mixed minced meat
A blend of minced beef and pork
Sautéed onion
Browned onion mixed into the meat
Milk-soaked breadcrumbs
Breadcrumbs soaked in milk for tenderness
Creamy brown gravy
A thick cream gravy, poured generously on top
Ingredients 4 servings
- 300 g minced beef
- 300 g minced pork
- 1 onion, finely chopped and sautéed
- 80 g breadcrumbs
- 150 ml milk
- 1 large egg
- Butter for frying
- 300 ml beef stock
- 150 ml double cream
How to make it
- 1Put the breadcrumbs in a bowl and pour the milk over them, letting them soak for 10 minutes, until they fully absorb the liquid.
- 2Sauté the finely chopped onion in a pan with a little butter over medium heat until translucent and lightly golden, then let it cool.
- 3Mix the minced beef and pork, soaked breadcrumbs, sautéed onion and egg in a bowl, seasoning with salt and pepper.
- 4Gently knead the mixture with your hands, just until combined, without overworking it so it doesn't become dense.
- 5Shape small, round meatballs with damp palms, about the size of a large walnut.
- 6Melt butter in a wide pan and fry the meatballs over medium heat, turning them often, for 10-12 minutes, until evenly browned on all sides and fully cooked.
- 7Remove the meatballs and keep them warm, then pour the beef stock into the same pan, scraping up the browned bits from the bottom.
- 8Add the cream and let the gravy reduce gently over low heat for 5 minutes, until thickened, then pour generously over the meatballs when serving.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
