Finnish Meatballs in Cream Sauce

Mix the breadcrumbs with the sour cream and set aside for 10 minutes to swell.

Finely chop the onion and sauté it in butter over medium heat for 5–7 minutes until soft, without browning. Let cool.

Add the egg, the swollen breadcrumb-and-sour-cream mixture, the cooled onion, salt, paprika, black pepper, and allspice to the ground meat. Mix for 2–3 minutes until well combined.

With damp hands, shape the mixture into 20 small balls. Preheat the oven to 250 °C, place the meatballs on a parchment-lined baking sheet, and bake for about 15 minutes, until fully cooked through.

For the sauce, pour the cream and water into the skillet used for the onion, and bring to a gentle simmer, scraping up the meat and onion juices from the bottom.

Stir the wheat flour with 2 tablespoons of cold water until smooth, pour it into the sauce in a thin stream, and simmer for 2 minutes, stirring constantly. Add salt and black pepper to taste.

Transfer the cooked meatballs into the cream sauce and heat through for 3–4 minutes. Serve hot with boiled potatoes or mashed potatoes.