Meatballs

Name: Meatballs
Total time: 30 min
Yield: 4
Ingredients: 1 × onion; 15 g butter; 100 ml cooking cream; 60 g breadcrumbs; 30 ml fresh flat-leaf parsley; 1 × egg; 400 g ground beef (17%); 6 g salt; 3 × Tabasco; 2.5 ml black pepper; 30 ml sour cream

Traditional and succulent meatballs by Kari Aihinen are made with ground beef, cream, and breadcrumbs. Sautéing the onion and adding sour cream makes the meatballs particularly flavorful and juicy.

Ingrédients

1onion

30 gbutter

100 mlcooking cream

60 gbreadcrumbs

30 mlfresh flat-leaf parsley

1egg

400 gground beef (17%)

6 gsalt

3Tabasco

2,5 mlblack pepper

30 mlsour cream

Étapes

Sauté the onion

Finely chop the 1 onion and sauté it in a pan until soft using a portion, about 15 g butter, for frying.

Soak the breadcrumbs

In a bowl, mix 100 ml cooking cream and 60 g breadcrumbs and let the mixture soak for a few minutes.

Prepare spices and herbs

Finely chop the 30 ml fresh flat-leaf parsley and add it to the breadcrumb mixture.

Mix the meatball mass

Add 1 egg, 400 g ground beef (17%), the sautéed onion, 6 g salt, 3 Tabasco, and 2,5 ml black pepper to the bowl.

Add juiciness

Mix in 30 ml sour cream to bring juiciness and the right texture to the mass.

Shape the meatballs

Shape the mass into evenly sized balls with moistened hands, being careful not to compress the mass too tightly.

Fry the meatballs

Heat the remaining 15 g butter for frying in a pan and fry the meatballs over medium heat, turning them until they are beautifully golden brown and cooked through.