Finnish Meatballs (Lihapullat)
lihapullat Say it: LEE-hah-pool-laht
Lihapullat are Finland's beloved everyday meatballs, made from a tender mix of beef and pork, softened breadcrumbs, milk, onion and a hint of allspice. They are pan-fried until browned and juicy, then served with mashed potatoes, lingonberry jam and often pickles or a light cream sauce. Unlike the Swedish version, Finnish meatballs are modestly seasoned and gently savory, with the tart jam balancing the rich meat. They appear on home dinner tables, school lunch trays and holiday buffets, and are comfort food at its most practical.
Finnish Meatballs (Lihapullat)
lihapullat
Pronounced LEE-hah-pool-laht
- Serves
- 4
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Level
- Easy
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Meatballs
For serving
Method
In a large bowl, stir together the breadcrumbs and milk and let stand for 5 minutes, until the crumbs have softened and absorbed the liquid.
Add the ground beef, ground pork, egg, grated onion, salt, pepper and allspice. Mix gently with your hands just until evenly combined; do not overwork the mixture.
With damp hands, roll the mixture into meatballs about 1 inch (2.5 cm) across, making about 30 to 34. Set them on a tray as you go.
Heat a large skillet over medium heat and melt 1 tablespoon of the butter. Add half the meatballs and cook for 6 to 8 minutes, turning often, until evenly browned and cooked through with no pink in the center.
Transfer the cooked meatballs to a warm plate. Wipe out any dark crumbs if needed, melt the remaining 1 tablespoon butter and cook the second batch the same way.
Serve the meatballs hot with the lingonberry jam and mashed potatoes, and add pickled cucumber if you like.
Regional variants
Some Finnish cooks add a little Dijon mustard or grated carrot to the meat mixture; others serve the meatballs with a simple cream or brown sauce instead of lingonberry jam.
Cook's notes
- Use a light hand when mixing; overworked meatballs turn dense.
- Grate the onion on the coarse side of a box grater so it disappears into the meat mixture and keeps the meatballs moist.
- Fry one small test meatball first and adjust the salt if needed before shaping the rest.
Serve with
Mashed potatoes, lingonberry jam, pickled cucumber, and cold milk or water.
Make ahead and storage
Refrigerate leftovers in a covered container for up to 3 days and reheat gently, covered, until hot; cooked meatballs also freeze well for up to 2 months.
