Lihapullat - Finnish Meatballs

Lihapullat - Finnish meatballs are traditionally cooked using beef, with the inclusion of ground pig on occasion. The meat is typically seasoned with allspice and layered with soaked bread, eggs, and onions. Despite the fact that they come in a variety of shapes and sizes across the country, Finnish meatballs are typically spherical and small in size, with a light, airy texture. They are traditionally served as a main course with a creamy brown sauce, but they can also be enjoyed as a light cocktail snack.

Ingredients:

For the meatballs:

• 1 pound ground beef
• 1/4 cup dry breadcrumbs
• 1/4 cup cream (or plain yogurt)
• 1 onion, minced
• 1 tablespoon oil
• 1 egg
• 1/2 teaspoon grated nutmeg
• 1 teaspoon salt
• ground black pepper

For the gravy:

• 1/4 cup red wine, pan juices
• 2 tablespoons flour
• 2 tablespoons cream or yogurt
  

Instruction:

1. Mix breadcrumbs with cream or yogurt and let stand for a while. Mince the onion. Add onion, breadcrumbs, egg and seasonings to the meat. Mix until smooth.
2. Wet hands and shape the mixture into balls. Saute meatballs in hot oil until browned slightly. Remove the meatballs from the pan.
3. To make the gravy, pour off most of the cooking oil and degrease the pan with the red wine, cooking at high heat until wine is reduced by half. Add flour and stir until thickened and smooth. Add cream or yogurt and stir until smooth. Return meatballs to pan and gravy.
   
   Optional: Add a little grated horseradish (or wasabi powder) to the meat mixture before cooking.