Lihapullat

Valio’s Isoäidin lihapullat seasons lean minced beef with paprika, black pepper, allspice and a pinch of white pepper. Its introduction connects the allspice flavour with cooking in Finland. The selected version includes its own three-onion cream sauce.

Kermaviili and prepared breadcrumbs are mixed and left to swell for about ten minutes. A large onion is finely chopped and fried until soft in Oivariini fat.

The meatball ingredients are combined into an even mixture. With hands moistened with water, the mixture is formed into twenty medium meatballs or fourteen large ones, then fried in Oivariini fat in a pan.

In the same frying pan, without rinsing away its flavouring residues, three-onion cooking cream, water and a quarter of a meat-and-root-vegetable stock cube are brought to the boil. Prepared dark thickening powder is added, the sauce boils for one minute with stirring, and pepper seasons it.

Finely chopped parsley finishes the sauce, which is enjoyed with the meatballs. The allspice-seasoned beef and the onion cooking cream provide the two parts of this selected recipe.