Finnish Meatballs
someone requested finnish recipes recently and i didn't have time to post 
until 
now. here is my mother in-law from finland's recipe: it's pretty good! 
 
 
approx. 1.2 lbs. hamburger (i try to use not the leanest or not the 
fattest but 
something in-between like 80% fat due to tasting better with 80% and not 
popping as much grease on you with the fatter stuff). the fatter stuff 
makes 
the best tasting meatballs but the grease pops all over you constantly! 
 
1 tsp  salt
1/4 tsp  ground white pepper
1/2 cup  heavy cream
1 small  to med. onion
1/2 cup  old-fashioned oatmeal
  real butter (approx 1 1/2 tbsp.)
 
pour the cream into a bowl with the oatmeal before you start making 
meatballs 
so the oatmeal softens while you are chopping the onion. add salt & 
pepper to 
the oatmeal mixture too. 
 
slice off about a third of the onion to go in meatballs themselves. chop 
really fine. take the other part of onion and slice it into slices and 
put 
into the pot you are going to simmer your meatballs in. cover the onions 
with 
water just until covered a couple of inches and turn on to simmer while 
frying 
meatballs. 
 
put hamburger in mixing bowl and add onion and oatmeal mixture and mix 
well 
with fork until it looks thoroughly mixed together. 
 
take about 1 tbsp. of butter and put in frying pan and turn to about med. 
high. 
let the pan get hot and the butter a little browned. you want to brown 
the meatballs at a pretty high temp but since they burn faster at the 
higher temp you have to watch them carefully and may have to turn the heat 
down a bit. the browner you get the meatballs the better they taste! 
mine almost look burnt when i finish frying them but when you simmer them 
for half an hour in the water you can't tell they have been burnt at all. 
fry them in 2 batches and the second batch you will probably have enough 
grease left that you won't need more butter. put on paper towels to drain 
after browning for about 8 minutes. turn them at least a couple of times 
or as much as you want them brown. take the drained meatballs and put in 
your pot with the onions. pour any leftover grease out of your frying pan 
and discard grease. add some water to the frying pan and scrape up any 
pan drippings. pour this over meatballs. if you don't have enough water 
to just cover them, add some from faucet. try to use as small a pot as the 
meatballs will fit in as they have more flavor with less broth. add 
enough salt to the simmering water to taste salty enough. 
simmer for 30 minutes and serve over salted boiled potatoes. 
 
the trick to making really good meatballs is to get the salt just right 
between the meatballs and potatoes. also to get the meatballs as brown as 
you can. 
 
 
-- 
(ID: 7273) Mirror: rec.food.recipes: Mon, Jun 21, 2004


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