Finnish Meatballs in Cream Sauce
Finnish meatballs in a creamy sauce made with beef broth, cream, allspice, black pepper, and optional mustard. Serve with boiled or mashed potatoes, vegetables, lingonberry jam, and pickled vegetables.
Equipment
- Large mixing bowl
- Large frying pan
- Wooden spoon or spatula
- Measuring spoons
- Measuring cup
- Parchment paper
Ingredients
Meatballs
- 500 g 1.1 lb ground beef
- 1 egg
- 2 dl ¾ cup + 1 tbsp cream
- 1 onion finely chopped
- 1 dl ⅓ cup + 1 tbsp breadcrumbs
- ½ tsp white pepper or more to taste
- 1 tsp ground allspice
- ½ tsp freshly ground black pepper
- 1 tsp salt
- 2 tbsp butter for frying
Cream Sauce
- 2 tbsp butter
- 1 tbsp all-purpose flour
- 5 dl 2 cups + 1 tbsp lukewarm beef broth, made from stock cubes or homemade
- ½ –1 tsp salt to taste
- 1 tsp freshly ground black pepper or to taste
- ½ –1 tsp ground allspice to taste
- 2 dl ¾ cup + 1 tbsp cream
- 1 –2 tsp mustard optional
Instructions
Make the Meatballs
- Mix the breadcrumbs and spices in a bowl. Add the cream and egg, and mix well.
- Add the finely chopped onion and ground beef. Mix until all the ingredients are well combined. Cover and let the mixture rest in the refrigerator for 30 minutes.
- Shape the mixture into meatballs with moistened hands. Place the meatballs on parchment paper while you prepare the rest.
- Heat a large frying pan over medium-high heat and add the butter. Let the butter melt and foam.
- Add the meatballs in batches. Fry, shaking the pan occasionally so they brown evenly on all sides. Once browned, reduce the heat and continue cooking until the meatballs are cooked through.
- Transfer the meatballs to a bowl and set aside while you make the sauce.
Make the Cream Sauce
- Add the flour to the same pan and stir well, incorporating the browned bits from the bottom of the pan.
- Gradually add the lukewarm beef broth, stirring constantly to prevent lumps. Bring to a boil. Add the cream and let the sauce gently simmer over low heat.
- Season with salt, freshly ground black pepper, and allspice to taste. Add the mustard, if using.
- Return the meatballs to the sauce and let them heat through.
- If the sauce is too thick, add a little more cream or beef broth until it reaches your preferred consistency.
Serving Suggestions
- Serve the meatballs with boiled or mashed potatoes and vegetables. Lingonberry jam and pickled cucumbers or pickled beets are also traditional accompaniments.
Notes
- The recipe makes about 28 meatballs when shaped into 4 cm (1½-inch) meatballs.
- Let the meatball mixture rest in the refrigerator for 30 minutes to make it easier to shape and give the breadcrumbs time to absorb the cream.
- You can use homemade beef broth or broth made from stock cubes.
- If the sauce becomes too thick, thin it with a little cream or beef broth.
- Adjust the amount of black pepper and allspice to your taste.
- You can also cook the meatballs in the oven. Place them on a parchment-lined baking sheet and bake at 200°C (400°F) for 15–20 minutes, or until cooked through.