Finnish meatballs – Lihapullat - Fin köfteleri

Malzemeler

- 500 g dana kıyma
- 1/2 bardak kuru ekmek
- 200 g az yağlı krema
- 1 yumurta
- 1 doğranmış soğan
- 1/2 çk yenibahar
- 1/2 çk tuz
-1/2 çk beyaz biber
- 1/2 çk kırmızı biber

Ingredients 

 
- 500 g ground beef (or you can use half beef and half ground pork)
- 1 dl (about half cup) dry breadcrumbs. It is called “korppujauho” here and it differs from normal breadcrumbs (and Japanese “panko”) once it absorbs a lot of liquid when soaked (and looks like semolina flour when dry). Substitute by normal breadcrumbs or soak 2-3 slices of old dry bread.
- 200 g “kermaviili” (I used this). Update: if your substitution is too liquid, milk or stock, I suggest to half the amount
- 1 egg
- 1-2 chopped onions
- 1/2 tsp salt
- 1/2 tsp allspice (“maustepippuri”, it´s what a Finnish meatball must have, according to hubs)
- 1/4 tsp white pepper
- 1/2 tsp paprika

Hazırlanışı

1. Fırınınızı 225 C'ye ayarlayarak ısınmaya bırakın.
2. Büyük bir kasede ekmek kıırıntılarını krema içinde 10dk ıslanmaya bırakın.
3. Kıyılmış soğanı az yağda yumuşayana kadar kavurun, sonra soğumaya bırakın.
4. Kıymayı, yumurtayı, soğanı ve baharatları ekmek karışımına ilave edin, yoğurun.
5. Ceviz büyüklüğünde toplar haline getirin. Fırın kağıdı serilmiş tepsiye dizin.
6. 15dk kızarana kadar fırında pişirin. Zaman zaman her tarafının pişmesi için çevirebilirsiniz.


Directions

1. Heat the oven to 225 °C
2. In a large bowl soak the breadcrumbs in the kermaviili (or in the liquid of your choice), leave for about 10 minutes. The result must be moist, somehow hard, not “runny”. Adjust the amount, if using a substitution, according to the softness of the mixture.
3. Fry the onions in a skillet (use butter or oil) until soft, set aside to cool.
4. Add the egg, mince, onions and seasonings to the breadcrumb mix.
5. Knead the mixture thoroughly until well combined and firm. Shape into walnut sized balls with slightly oiled or moist hands (keep a bowl with water nearby) and place them on a greased shallow baking tray or over parchment paper. Do not crowd .
6. Bake for about 15 minutes until golden.
7. While the meatballs are baking, you can make the gravy.

Kahverengi sos

Malzemeler
- 1-2 yk tereyağı
- 2-3 yk un
- 1/2 lt et suyu
- Tuz ve karabiber

Gravy – Ruskea kastikke (“brown sauce”)
- 1 -2 tbsp butter
- 2-3 tbsp flour
- about 1/2 l beef stock
- salt and pepper to taste

Hazırlanışı

1. Et suyunu kaynatın.
2. Başka bir tavada tereyağını eritin, unu ekleyin ve un pembeleşinceye kadar pişirin.
3. Et suyunu bu karışımına sürekli karıştırarak yedirin.
4. Tuz ve karabiber ile baharatlandırın.

Köfteleriniz ve patates ile servis yapabilirsiniz.

Afiyet olsun.

Directions

1. Boil the stock and keep it warm. Melt the butter in a large skillet and add the flour, mixing until the “paste” turns golden brown and starts to release a nutty aroma.
2. Start pouring the hot stock using a whisk to constantly mix it in (oh yes, beware of the steam! It can be scary at this point). Stir well, whisking until no lumps remain. If you feel uncomfortable to continue with the skillet, transfer the sauce to a deep pan and continue cooking and stirring until the sauce thickens.
3. Season a little with salt and pepper.

Serve with potatoes, meatballs and lingonberry jam.

http://karaimame.wordpress.com/2010/10/27/finnish-meatballs-lihapullat/