Finnish Meatballs, Finnish Style Meatballs

Try this delicious pasta dish:

* = as an entrée for 12 people

Soak the bread crumbs in half of the milk. Mix thoroughly with the onion, egg, ground beef, salt and the ground new spice. Form balls of 25 mm diameter from the meat dough. Melt the butter in a large frying pan. Pour in meatballs – a few at a time – and fry until evenly brown on all sides.

Remove the fried meatballs from the frying pan. Once all meatballs are fried, pour off excess fat and sprinkle flour into skillet. Brown briefly over medium heat and add the remaining milk gradually, stirring throughout. The sauce should be smooth and slightly thickened.

Put the meatballs back into the frying pan and simmer on low heat with the lid closed for about 25 minutes. If you serve the meatballs as an entrée, they are put on small skewers and kept warm in the sauce. They can also be served as a main course with butter noodles.

(Khb

01/98)

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