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! |
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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! |
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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.) |
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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. |
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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. |
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put hamburger in mixing bowl and add onion and oatmeal mixture and mix |
well |
with fork until it looks thoroughly mixed together. |
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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. |
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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. |
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(ID: 7273) Mirror: rec.food.recipes: Mon, Jun 21, 2004 |