Dish

Lihapullat

Finnish meatballs

Lihapullat are Finnish meatballs made with a mixture of ground beef and pork, breadcrumbs, milk, and spices such as allspice and nutmeg. The mixture is formed into small balls and then baked or fried until golden brown. Lihapullat are typically served with mashed potatoes and lingonberry jam, which provides a sweet and tart contrast to the savory meatballs. This dish is a staple in Finnish cuisine and is often served at family gatherings and holidays.

European cuisine› Northern European cuisine› Nordic cuisines› Finnish cuisine

Meat Dish› Ground Meat Dish› Meatballs

Origins and history

Lihapullat originated in Sweden but have become a popular dish in Finland as well. They are often associated with Swedish meatballs, but the Finnish version is typically larger and made with a mixture of beef and pork instead of just beef. Lihapullat are a comfort food in Finland and are often served during the winter months.

Dietary considerations

Lihapullat can be made gluten-free by using gluten-free breadcrumbs or oats. They can also be made dairy-free by using a non-dairy milk substitute.

Variations

Variations of lihapullat can include adding grated onion or garlic to the meat mixture, or using different spices such as cardamom or ginger. Some recipes also call for adding cream to the meat mixture to make the meatballs more tender.

Presentation and garnishing

Lihapullat can be presented on a bed of mashed potatoes with a dollop of lingonberry jam on top. Garnish with fresh parsley or chives.

Tips & Tricks

To make the meatballs more tender, soak the breadcrumbs in milk before adding them to the meat mixture.

Side-dishes

Mashed potatoes and lingonberry jam are the traditional side dishes for lihapullat. Other side dishes can include roasted root vegetables or a simple green salad.