Legendary Dishes | Lihapullat (meatballs)


This is the meatball of Finland, a hint of mustard and paprika, deliciously succulent with a fried onion crust. Go here for the story of the history of the meatball.

  • 500 g beef, minced
  • 100 g onion, finely chopped
  • 1 egg
  • 40 g white spelt flour / white wheat flour
  • 30 g mustard
  • 30 g sour cream
  • 15 g bittersweet paprika
  • Seasonings
  • Oil, for frying

Work the onions into the beef with a wooden spoon in a large bowl. Add the mustard and sour cream, and using your hands knead the mixture until the fat starts to come off onto your fingers. Add the egg, followed by the paprika and seasonings.

Divide into 50 g balls, chill for 30 minutes.

Pour the flour onto a plate, roll the balls in the flour, shake off excess.

Brown gently in oil over a medium heat, about 15 minutes, until the pieces of onion darken and start to form a crust.

Finish in a sauce to keep them moist.