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The Hirshon Finnish Meatballs - Lihapyorykoita

The Hirshon Finnish Meatballs – Lihapyöryköitä

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4 from 3 reviews

  • Total Time: 0 hours


Units Scale
  • 3/4 cup whole milk, preferably from a Jersey cow
  • 3 slices country style (dense) white bread, crusts removed
  • 6 ounces Gouda or Emmental cheese
  • 1 1/2 cups loosely packed fresh parsley leaves, finely minced (Reserve 1/4 cup for garnish)
  • 3/4 cup finely-minced onion
  • 2 large eggs
  • 1 Tbsp. Finnish tar syrup or TFD substitute (totally optional, omit if you prefer)
  • 1 tsp. smoked Birch salt (strongly preferred) or kosher salt
  • 1/4 tsp. freshly-ground black pepper
  • 1/2 tsp. freshly-ground white pepper
  • 1 Tbsp. freshly-ground allspice
  • 1 lb. 90/10 ground beef
  • 1/2 lb. ground pork
  • 1/2 lb. ground veal
  • 1/2 cup flour
  • 1 1/2 cups low-sodium chicken broth
  • 1/4 cup clarified butter (ghee works well), or as needed
  • 1 cup organic heavy cream, preferably from a Jersey cow
  • ***
  • Serve with:
  • Peas
  • Mashed potatoes
  • Lingonberries
  • Dill pickle slices or spears


  1. In a small saucepan over medium heat, warm the milk just until steaming. Remove from heat and press bread into the milk; set aside.
  2. Grate cheese on large holes of a box grater and place in large bowl. Add parsley, onion, tar syrup (if using), eggs, salt, pepper and allspice. Stir well to combine. Add ground beef, ground pork, and milk-soaked bread. Gently mix by hand or with a large wooden spoon until well-blended.
  3. Spread flour on a plate. Roll meat mixture into 1 ½-inch balls, and roll in flour to coat.
  4. Heat a couple of tablespoons of clarified butter/ghee in a Dutch oven, or large skillet, over medium-high heat until shimmering. Working in batches, add enough meatballs to loosely fill pan. Sear until well browned on all sides, adding more ghee to the pan as needed. Remove meatballs to a platter once browned.
  5. Discard the ghee in the Dutch oven and add the broth. Using a wooden spoon, scrap the pan’s bottom to remove the fond.
  6. Return the meatballs to the Dutch oven and any accumulated juices. Allow them to gently simmer in the broth for 20 to 30 minutes over low heat, stirring carefully from time to time.
  7. Add the cream and heat just until warmed. Sprinkle with reserved minced parsley and serve with mashed potatoes, peas, lingonberries and a sour pickle spear.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 1263.35 kcal
  • Sugar: 10.02 g
  • Sodium: 1198.83 mg
  • Fat: 96.71 g
  • Saturated Fat: 47.88 g
  • Trans Fat: 2.25 g
  • Carbohydrates: 35.96 g
  • Fiber: 2.34 g
  • Protein: 61.9 g
  • Cholesterol: 404.38 mg
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