Who (besides vegetarians) doesn’t love a good meatball?
I have no interest in doing the research on meat-substitute balls, although they no doubt have their fans.

I rarely make meatballs, but when the mood hits, I have two go-to recipes. This is one; will share the other later.

Mom’s Finnish Meatballs

The differences from other meatball recipes: allspice and hardtack.

Measurements are approximate, mind you!

1 lb. ground round (I use 85%)
1 egg
½ cup minced onion
¾ C hardtack, smash into crumbs*
¾ C sour cream
A little milk (maybe)
1 tsp ground allspice
1-1/4 tsp salt
¼ C+ butter
2 T flour
1 can evaporated milk, add water to make 2 C (or use whole milk)

Mix the hardtack crumbs, sour cream, allspice and salt, add a little milk so the mixture is moist but not runny. Let it sit for 15-20 minutes until it softens up.

• Stir egg to break up the egg yolk and add to the mush (above).
• Mix the mush, meat and onion with your hands to incorporate well.
• Shape into golf ball size meatballs.
• Melt butter, cook meatballs in 2-3 batches over medium heat about 5 minutes and rotate until all sides are nicely browned.
• Keep cooked meatballs in a warm oven or on stovetop while you cook the rest and make the sauce.
• Scrape drippings and add flour; stir to brown. Slowly add the milk and stir until thickened (you may not need all 2 C)
• Add the meatballs to the sauce and stir to coat; simmer until done, 10-15 minutes