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Lihapullat's tender crumb comes from a mixture of beef and pork held together with breadcrumbs and egg, creating meatballs that are almost as light as dumplings. The creamy mushroom sauce doesn't overwhelm the delicate meat but enhances it, allowing you to taste the quality of the meat blend. Served over buttered egg noodles or with pickled cucumber on the side, lihapullat is comfort food at its most refined. Finnish cooks consider these meatballs so fundamental that nearly every family has perfected their own version over generations.
In a small bowl, combine the fresh breadcrumbs with the milk. Let it soak for about 5 minutes.
In a large bowl, combine the ground beef, ground pork, finely chopped onion, and the soaked breadcrumb mixture.
Add the egg, ground black pepper, salt, ground allspice, dried thyme, and dried dill (if using). Mix until well combined.
Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter. You should get approximately 20-25 meatballs.
Heat the vegetable oil or butter in a large skillet over medium heat.
Add the meatballs to the skillet, being careful not to overcrowd them. Cook for about 5-7 minutes on each side, or until they are browned and cooked through. You may need to cook them in batches.
Serve the Lihapullat hot, with your choice of sides such as mashed potatoes, lingonberry sauce, or a creamy gravy.
Enjoy your meal!
Lihapullat are traditional Finnish meatballs made from a mixture of ground beef and pork, flavored with onions and spices.
Lihapullat originate from Finland and are a beloved dish in Finnish households.
Key ingredients include ground beef, ground pork, onions, breadcrumbs, milk, and egg.
Lihapullat take about 30-45 minutes to prepare and cook.
Lihapullat are often served with creamy sauces, boiled potatoes, or lingonberry jam.