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!
Finnish Meatballs
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
2/2 cup heavy cream 1 small to med. onion
3/2 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.
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