Lunches
Lihapullat (Finnish Meatballs)
The Quirky Foodster Team
Ingredients
- 300 g (10 oz) Ground beef
- 300 g (10 oz) Ground pork
- 75 g (3/4 cup) Breadcrumbs
- 150 ml (2/3 cup) Whole milk
- 1 small Onion, finely chopped
- 1 large Egg
- 1 tsp Salt
- 1/4 tsp White pepper
- 1/4 tsp Allspice, ground
- 30 g (2 tbsp) Butter, for frying
Method
- Soak the breadcrumbs in the milk for 5 minutes until softened.
- Mix the soaked breadcrumbs with both ground meats, onion, egg, salt, pepper and allspice until evenly combined.
- Shape into walnut-sized balls with wet hands.
- Melt the butter in a frying pan over medium heat and fry the meatballs in batches, turning often, for 8-10 minutes until browned and cooked through.
Introduction: Lihapullat are Finland’s everyday meatballs, smaller and more delicately spiced than their Swedish cousins, often served with mashed potatoes, lingonberry jam and a light brown gravy.
Cultural Background: Lihapullat are Finland’s everyday meatballs, smaller and more delicately spiced than their Swedish cousins, often served with mashed potatoes, lingonberry jam and a light brown gravy. They appear on home lunch tables, school canteens and café counters alike, reflecting a Nordic-wide tradition of using ground meat efficiently.
Tips: Wetting your hands prevents the mixture from sticking while shaping. Do not overcrowd the pan or the meatballs will steam instead of browning.
Variations: Serve in a light cream gravy made from the pan drippings for a richer dish. Use all beef or all pork if preferred.
Storage: Refrigerate cooked meatballs for up to 3 days; freeze for up to 3 months.
Reheating: Reheat in a covered pan over low heat with a splash of water, or microwave until piping hot.
FAQs:
Q: What makes these different from Swedish meatballs?
A: Lihapullat are typically smaller, lighter on nutmeg, and use allspice as the defining spice note.
Q: Can I bake instead of fry?
A: Yes, bake at 200°C (400°F) for about 15-18 minutes, turning once.
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