Finnish Meatballs in Cream Sauce

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Authentic Finnish meatballs (lihapullat) are pan-seared until golden and gently simmered in a rich cream sauce seasoned with warm allspice. Served over buttery boiled potatoes with a spoonful of tart lingonberry jam, this is everyday Finnish home cooking at its best.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 48 gFat
• 22 gSaturated Fat
• 38 gCarbs
• 3 gFiber
• 14 gSugar
• 38 gProtein
• 1180 mgSodium
• 920 mgPotassium
• 180 mgCalcium
• 4.5 mgIron
• 18 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the meatballs

• 14 oz (400 g) ground beef
• 7 oz (200 g) ground pork
• 1/2 cup plain breadcrumbs
• 1/2 cup whole milk
• 1 small yellow onion, finely grated
• 1 large egg
• 1 1/2 tsp ground allspice
• 1 tsp kosher salt
• 1/2 tsp black pepper

For the cream sauce

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 1 cup heavy cream
• 1 tbsp soy sauce
• 1/2 tsp ground allspice
• Salt and freshly ground pepper to taste

To serve

• 1.5 lb baby potatoes, boiled until tender
• 1/2 cup lingonberry jam
• 2 tbsp fresh parsley, finely chopped

Directions

1. In a large bowl, combine the breadcrumbs and milk and let stand 5 minutes until the milk is absorbed and the mixture is soft.
2. Add the ground beef, ground pork, grated onion, egg, allspice, salt, and pepper. Mix gently with your hands or a fork just until evenly combined, taking care not to overwork the meat.
3. Wet your hands and roll the mixture into 24 small round meatballs, about 1 1/2 inches in diameter, setting them on a parchment-lined tray.
4. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Brown the meatballs in batches for 6 to 8 minutes, turning so all sides develop a deep golden crust. Transfer to a plate and cover loosely with foil.
5. Reduce the heat to medium. Sprinkle the flour into the same skillet and whisk constantly for about 1 minute to cook out the raw flour taste.
6. Slowly pour in the beef broth while whisking to prevent lumps, then stir in the cream, soy sauce, and allspice. Simmer for 4 to 5 minutes until the sauce thickens enough to coat the back of a spoon.
7. Return the meatballs and any juices to the skillet, reduce the heat to low, and simmer gently for 8 to 10 minutes, turning occasionally, until the meatballs are cooked through and the sauce is silky.
8. Taste the sauce and adjust with salt and pepper.
9. Arrange the boiled potatoes on a warm platter or in shallow bowls, spoon the meatballs and cream sauce over them, and finish with a generous spoonful of lingonberry jam and a sprinkle of parsley.

Cook’s Notes

• Mix the meat just until the ingredients come together; overmixing will make the meatballs dense and tough rather than tender.
• Ground allspice is the classic Finnish seasoning for meatballs and is essential for the authentic warm, slightly sweet flavor profile.
• Lingonberry jam is non-negotiable for the traditional Finnish balance of rich cream against bright tart fruit.
• For very moist meatballs, make sure the breadcrumbs are fully soaked in milk before combining with the meat.
• Meatballs simmered in the cream sauce freeze beautifully for up to 2 months; thaw gently and reheat over low heat.

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