Lihapullat

Finely chop 1 piece onion and sauté in a pan until soft using a portion of the 1 c. sopa 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 c. sopa 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 c. chá black pepper.

Mix in 2 c. sopa 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 c. sopa butter for frying in a pan and fry the meatballs over medium heat, turning, until they are beautifully golden brown and cooked through.