Finnish Meatballs
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| 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 |