Lihapullat

Finely chop 1 piece onion and sauté in a pan until soft using a portion of the 1 cda butter for frying.

Mix 1 dl cooking cream and 1 dl breadcrumbs in a bowl and let the mixture swell for a few minutes.

Finely chop 2 cda fresh parsley and add it to the breadcrumb mixture.

Add to the bowl 1 piece egg, 400 g ground beef (17%), the sautéed onion, 6 g salt, 3 piece Tabasco and 0.5 cdta black pepper.

Mix in 2 cda sour cream to give the mixture juiciness and the right texture.

Shape the mixture into uniform balls using damp hands, being careful not to compress the mass too tightly.

Heat the remaining 1 cda butter for frying in a pan and fry the meatballs over medium heat, turning, until they are beautifully golden brown and cooked through.