Lihapullat - Baked Finnish meatballs
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Total Time
35 mins
-
Servings
18 meatballs at 50g each
-
Calories
114 kcal
-
Course
Main Course, Appetizer, Snacks
-
Cuisine
Finnish
Lihapullat - Baked Finnish meatballs
Description
Lihapullat - Baked Finnish meatballs feature ground beef combined with fried finely chopped onions, breadcrumbs, cream, egg, and spices such as garlic and allspice. The softened onions add subtle sweetness, while the cream helps keep the meatballs moist during baking. After shaping into golf ball-sized portions, they are brushed with oil and baked at 200°C to develop a browned, tender crust. The meatballs offer a mild, spiced, and juicy texture typical of Finnish home cooking.
The recipe emphasizes even sizing for consistent cooking and spacing meatballs properly on the tray for uniform heat exposure. Baking rather than frying reduces added fat while still achieving a pleasing color and texture through the initial onion sauté and oil brushing.
Lihapullat meatballs can be served with boiled potatoes, pickled cucumbers, or lingonberry jam for a traditional Finnish meal. They also work well as an appetizer or in sandwiches.
Ingredients
- 100 grams onion very finely chopped
- 500 grams ground beef aka ground beef
- 70 grams breadcrumbs
- 1 egg
- 4 tablespoons cream 60ml
- 1 teaspoon garlic minced
- ¼ teaspoon allspice
- 1½ teaspoon salt
- black pepper few good grinds
- 2 tablespoons oil for brushing
Instructions
- Preheat the oven to 200℃/390℉/gas mark 6. Line a large baking tray with parchment paper.
- Chop the onion very finely. Heat a dash of oil in a frying pan and fry the onions over medium heat until soft and translucent, but not overly browned.
- In a large bowl, add the fried onions, beef mince, breadcrumbs, one egg, cream, minced garlic, allspice, salt and pepper.
- Combine all the ingredients thoroughly. A fork works well to break up the mince in the process.
- Pinch off pieces from the meatball mixture and roll into balls. If you want to be precise and need equally sized meatballs, you can weigh each portion. We use 50g per meatball which will give you about 18 meatballs from this recipe. If you're not weighing, aim for golf ball sized portions.
- Space the meatballs out on the baking tray, leaving enough space between each meatball for even baking.
- Add the two tablespoons of oil to a small bowl. Using a pastry brush, brush the top and sides of each meatball with the oil.
- Bake for 22-25 minutes, or until the meatballs are cooked through and golden brown in colour.
- Serve warm with potatoes and Lingonberry jam.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18meatballs at 50g each
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Calories | 114kcal | 6% |
| Carbohydrates | 3g | 1% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 24mg | 8% |
| Sodium | 245mg | 10% |
| Potassium | 95mg | 2% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
