Finnish Meatballs with Allspice, Sour Cream and Lingonberries

Page 33

Cuisine: Scandinavian | Course Type: Main Courses

(2 reviews)

Tags: braise meatballs minced meat

Recipe Review

The first time I made these, the meatballs completely fell apart. I think the recipe uses too much milk (though I never let the bread soak for very long, so perhaps that might be the mistake), and the frying temperature given is definitely too high: you need to fry them on a low temperature, otherwise they’ll end up burned outside and raw inside (if they haven’t fallen apart before because you’ve been stirring too much).

Edited 14 October 2017:
We've had very good success with a trick I've learned in another recipe: allow the meatballs to chill in the fridge for 30 min or more before frying them. Unfortunately, this time our sauce became way too liquid, and we hadn't even used the whole amount of water. Cranberry sauce is a must, really enhances this dish. We served it with these roasted carrots and parsnips.

(0) useful  

Comments

Login or register to add your own comments.