Can I freeze these meatballs?
Yes, you can freeze cooked meatballs in the sauce in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
DINNER
Finnish Meatballs with Cream Sauce and Lingonberry Jam
These traditional Finnish meatballs are tender and flavorful, served in a rich, creamy sauce. The bright, tart lingonberry jam provides a perfect counterpoint, making this a comforting and satisfying dinner.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the ground beef, bread crumbs, milk, grated onion, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently until just combined, being careful not to overmix.
02
Form the mixture into approximately 16-18 small meatballs, about 1.5 inches in diameter.
03
Melt 1 tablespoon of butter in a large skillet over medium-high heat. Brown the meatballs on all sides, working in batches if necessary, for about 5-7 minutes per batch. Remove the browned meatballs from the skillet and set aside.
04
In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
05
Gradually whisk in the beef broth until smooth. Bring the sauce to a simmer, then reduce the heat to low and stir in the heavy cream. Season with additional salt and pepper to taste.
06
Return the browned meatballs to the skillet with the cream sauce. Simmer gently for 10-12 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.
07
Serve the Finnish meatballs hot, generously topped with the creamy sauce, and a dollop of lingonberry jam on the side.
About This Recipe
These traditional Finnish meatballs are tender and flavorful, served in a rich, creamy sauce. The bright, tart lingonberry jam provides a perfect counterpoint, making this a comforting and satisfying dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add a pinch of allspice or nutmeg to the meatball mixture. Ensure the meatballs are uniform in size for even cooking. Do not overcrowd the pan when browning the meatballs, as this can steam them instead of browning.
Easy Substitutions
Ground pork or a mix of ground beef and pork can be used instead of all ground beef. If lingonberry jam is unavailable, cranberry sauce (less sweet) or red currant jelly can be used as a substitute.
Storage & Reheating
Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth if the sauce is too thick.
Serving Suggestions
These Finnish meatballs are traditionally served with boiled or mashed potatoes and a side of pickled cucumbers. They also pair wonderfully with egg noodles or rice. A simple green salad would complete the meal.
Common Mistakes
1. Overmixing the meat: This results in tough meatballs. Mix just until combined. 2. Overcrowding the pan: This steams the meatballs instead of browning them, preventing a good crust. Brown in batches. 3. Not whisking the roux properly: This can lead to lumpy sauce. Whisk continuously when adding flour and liquid. 4. High heat for simmering: Simmering the meatballs in the sauce on too high heat can cause the sauce to break or the meatballs to become tough. Keep the heat low.
Frequently Asked Questions
What kind of ground beef is best?
80/20 ground beef (80% lean, 20% fat) is ideal for meatballs as the fat content keeps them moist and flavorful.
Can I make this gluten-free?
Yes, use gluten-free bread crumbs and gluten-free all-purpose flour for the sauce.
MORE TO KNOW
The key to tender meatballs is not to overmix the meat mixture. Overmixing can lead to tough meatballs. Gently combine the ingredients until just incorporated. The grated onion also helps keep the meatballs moist and adds a subtle sweetness. For a richer sauce, you can deglaze the pan with a splash of dry white wine before adding the butter and flour for the roux.
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