Finnish Meatballs from Falling Cloudberries by Tessa Kiros.
Right now this is my favorite cookbook. It's full of Finnish, Greek, Italian and S. African recipes. I love the beautiful pictures and wonderful stories and memories Tessa recalls.
I used 1 pound of lean ground beef and then used a food grinder to get 1 1/4 lbs. of lean pork for the meatballs. The allspice is the star of the meal, I think, it gives a wonderful flavor to the dish.
The Lingonberry Preserves are a must have ingredient when having these meatballs.
Soak the bread in the milk in a large bowl for about 30 minutes or until it has absorbed all the milk and is very soft. Add the ground meats, egg, onion and allspice and season with salt and pepper. Mix together well with your hands, then form into small balls about the size of golf balls, rolling them between your palms so that they are compact and won’t fall apart when cooking.
Heat 2 1/2 tablespoons of the butter with the olive oil in a non-stick skillet. Fry the meatballs in batches, turning them once during cooking. Transfer the cooked meatballs to a heavy-based saucepan and continue with the next batch.
Sprinkle the flour into the skillet and mix with a wooden spoon until it is smooth. Add the remaining butter and let it melt. Continue cooking, stirring almost continuously, until it is a golden color. Remove the pan from the heat and very slowly pour in 2 cups hot water. Stir in the sour cream and mix well, then carefully pour over the meatballs. Season with salt and pepper and cook, covered, over very low heat for 10 to 15 minutes, until you have a thickened sauce and meatballs to serve wth lingonberry jam.