Finnish Meatballs in Cream Sauce

Ingredients

• 1 lb ground pork
• ½ cup panko breadcrumbs
• ¼ cup whole milk
• ½ whole medium yellow onion
• 1 whole large egg
• ¾ tsp kosher salt
• ¼ tsp ground white pepper
• ¼ tsp ground allspice
• 2 tbsp unsalted butter
• 1 cup beef broth
• ¾ cup sour cream
• 1 tbsp dijon mustard
• 1 tbsp fresh dill
• 2 tbsp lingonberry jam (optional)

Instructions

1. 1

   Pour 0.25 cup whole milk into a small bowl and stir in 0.5 cup panko breadcrumbs. Let it sit for 2 minutes until the breadcrumbs absorb the milk and form a paste — this keeps the meatballs moist and tender.

2. 2

   Finely dice 0.5 medium yellow onion into 1/8-inch pieces so it distributes evenly throughout the mixture. In a large bowl, combine the soaked breadcrumbs, diced onion, 1 lb ground pork, 1 large egg, 0.75 tsp kosher salt, 0.25 tsp ground white pepper, and 0.25 tsp ground allspice. Mix gently with your hands just until combined — overworking makes tough, dense meatballs.

3. 3

   Using a 1.5-tablespoon cookie scoop or your hands, form the mixture into 16 to 18 balls, each about the size of a walnut. Place them on a parchment-lined plate. You should have a few tablespoons of space between each ball so they cook evenly rather than steaming each other.

4. 4

   Set a 12-inch stainless steel skillet over medium-high heat and add 2 tbsp unsalted butter. Let it melt and foam for about 1 minute — you'll see small bubbles across the surface — which means it's hot enough to brown the meatballs without sticking.

5. 5

   Carefully place the meatballs into the hot butter in a single layer. You may need to work in two batches to avoid crowding. Brown them for 2 to 3 minutes per side, rotating gently with a spoon so they develop a rich golden-brown crust on all sides. They don't need to be cooked through yet — this is just for browning. Transfer the browned meatballs to a plate.

6. 6

   Pour 1 cup beef broth into the skillet, scraping the bottom with a wooden spoon to loosen any browned bits — this fond is pure flavor. Return all the meatballs to the pan, lower the heat to medium, and cover with a lid. Simmer gently for 8 to 10 minutes. The meatballs are done when an instant-read thermometer inserted into the center reads 160°F.

7. 7

   Remove the pan from heat and let it cool slightly for 1 minute. In a small bowl, whisk together 0.75 cup sour cream and 1 tbsp dijon mustard until smooth. Slowly pour this mixture into the pan with the meatballs and broth, stirring gently to combine — slow mixing prevents curdling. Return the pan to medium-low heat and simmer for 2 to 3 minutes, just until the sauce is heated through. Do not boil, or the sour cream may separate.

8. 8

   Taste the sauce and season with a pinch more salt and white pepper if needed. Chop 1 tbsp fresh dill and sprinkle it over the meatballs. If using lingonberry jam for a traditional Swedish touch, swirl 2 tbsp into the sauce just before serving — it adds a subtle sweet-tart note that balances the richness.

9. 9

   Serve the lihapullat in a shallow bowl with the creamy sauce spooned over the top. Pair with boiled or egg noodles, mashed potatoes, or lingonberry jam and fresh cucumber slices on the side for a classic Scandinavian presentation.

Tools you’ll need

• small bowl
• large bowl
• parchment paper
• 1.5-tablespoon cookie scoop (optional)
• 12-inch stainless steel skillet
• wooden spoon
• instant-read thermometer
• lid or baking sheet to cover skillet
• small mixing bowl
• whisk

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