When people think of Finland, they think of cinnamon rolls and meatballs. Meatballs are a typical home cooking. In Japan, most hamburgers are made to enjoy the juiciness of the meat. In Finland, the meatballs are often soft with more binder. At first, I wondered why the meatballs were so soft, but once I got used to it, I found it to be delicious.
The meatballs are served with a variety of sauces. This time we made a mushroom sauce using our own HERKKUTATTI (porcini mushrooms). It was full of the umami taste of the mushrooms, and made me feel lucky to be in Finland.
Combine all the ingredients for the binder in a bowl and mix well.
Finely chop the onion.
Put the butter in a frying pan over high-medium heat.
When the butter is melted, add the onions and saute until they turn brown. Let stand until browned, then add a small amount of water and stir repeatedly to speed up the cooking process.
Remove the onions from the heat and cool down.
Mix ground meat, binder and onions well.
Roll up the dough by hand. Use about 1.5 to 2 tablespoons per ball (*1).
Bake in the oven for 20 minutes or in a frying pan until well cooked.
*1Baking time will vary depending on the size of the dish.I make mine about the size of a ping-pong ball because I cook them with the carrots and potatoes for garnish. For this, baking in the oven at 200 degrees Celsius for 25 minutes is perfect.Most meatballs sold in supermarkets are small in size, but restaurants have a variety of meatballs ranging from small to the size of a large fist. You can make them according to your preference.
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