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

I've made these several times and they are usually very nice, especially served with cranberry sauce and some plain boiled potatoes. You need to let the bread soak in the milk for a while and only make small meatballs to ensure they don't fall apart. I cook them on a low heat for the first 5-10 minutes with a lid on the pan to 'set' the meatballs. Then, to brown them, shake the pan gently to roll meatballs around and cook on all sides, rather than grab them with tongs. For the sauce I prefer to use a low-fat sour cream as the full-fat version is rather rich. Sometimes the sauce will separate a little but it reconstitutes very well on re-heating.

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