Finnish Meatballs

Meatballs made their way to the Nordic and Scandinavian regions following the exile of Charles XII of Sweden to the Ottoman Empire, where he developed an affinity for kefta. This Finnish variation is lightly spiced with aromatic cardamom, cinnamon, and black pepper. 

Ingredients

Meatball

1 lb ground beef

1 yellow onion

2 cloves garlic

1 cup breadcrumbs (I made my own)

1 egg

1/4 tsp cinnamon

1/4 tsp cardamom

1 tsp garlic powder

1 tsp ground black pepper

1 tsp Himalayan pink salt

Sauce

4 tbsp butter

3 tbsp flour

1 cup whole milk

1/4 cup heavy cream

1 tsp salt

1 tsp black pepper

 

Instructions

Step 1: Blend the onion, garlic, breadcrumbs, salt, and spices in the food processor until the onion is minced.

Step 2: Add the egg and beef and pulse until well combined.

Step 3: Preheat a high-sided pan on medium heat, then add 2 tbsp butter (leaving 2 tbsp remaining for the rest of the sauce).

Step 4: Shape the meatballs by hand (I wear gloves) about 1.5 inches in diameter. 

Step 5: Add the meatballs to the pan with the butter, cooking for 5-6 minutes on the first side, flipping, and cooking for 3 more minutes on the second side. 

Step 6: Set the meatballs aside on a plate.

Step 7: Add the remaining 2 tbsp of butter to the drippings in the pan. Allow it to melt completely.

Step 8: After the butter is completely melted down, whisk in the 3 tbsp flour. 

Step 9: Whisk until smooth and cook until medium golden brown, about 4 minutes. 

Step 10: Add in about 2 tbsp of the milk, whisking it into the mixture. After it's assimilated, whisk in 2 more tbsp of the milk, pausing between each take, until you have none left. 

Step 11: Whisk the heavy cream into the sauce.

Step 12: Add black pepper and to the sauce (to taste) and add the meatballs back in. Simmer on low heat for 10 minutes. 

Step 13: Remove from heat, plate, and garnish with fresh dill! 

While these meatballs would traditionally be served with lingonberry jam, I served them with cranberry sauce because cranberries are far more accessible than lingonberries where I'm at in the United States. I also dished up a side of buttery dilled potatoes, not pictured! 

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