Meatballs Casa Wallenius


Meatballs are an all-time favourite in Finland. I don’t know which all countries own meatballs but we Finns love them. That much I know. The Swedes are also pretty good and there are many delicious recipes about.

I must’ve been 14 or so when trying a meat balls recipe for the first time. It might’ve been at home or in a home economics class. It was dreadful to try to chop onions and then you had to mix the ingredients by hand. Grose! Today I definitely want to put my hands into almost anything I make and bake. You cannot make a good meatball dough with a machine.

We often use a traditional recipe with hamburger meat (pork and beef), an egg, breadcrumbs, an onion and salt and eggs. Yesterday I wanted to try something else and created my own recipe. Here you have it:

400 g hamburger meat, pork and beef
1 large onion and 3 cloves of garlic, 2 tbsp chopped parsley
3 slices of crisp rye bread (hapankorppu, surskorpa), you could also use 1 thick slice of white bread
1 egg, 1 dl water
salt, black pepper and a seasoning mixture for lamb (oregano, thyme, garlic, salt, chives)
4 dl tomato purée

1 Crumble the bread and put in a bowl with the egg and water. Let it soak for 10 minutes.
2 Chop the onion, garlic and parsley. Mix with the bread and egg.
3 Turn in the meat with hands. Season with the lamb seasoning, salt and pepper.
4 Roll into 12 – 16 large meat balls. Put your hands under cold running water every now and then when making the rolls, the dough won’t stick to your hands.
5 Cook the meatballs in a large sauce pan with a table spoon of margarine or butter. Turn the balls and let them get a nice brown colour on all sides.
6 Pour a package of pureed tomatoes on the meatballs. Let simmer for 5 – 10 minutes. Season with more salt and pepper.
7 Serve with pappardelle pasta. Cook the past while the meatballs are simmering in the sauce.


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