I planned for baking the sweat bread on Sunday accompanying the stuffed meatball for lunch, however 'thanks" to a sewage issue I ended up choosing a simpler treat to go with the main course: omenahyvä. Whoever invented omenahyvä need to be praised for combining simplicity and goddess in one dessert..
Stuffed meatball are not more complicated either, if you know how to make meatball, this is going to be a very little change from it.
Ingredients (makes 4-5 large balls, 4 portions alone served with mustard, but serves about double amount of people with a side dish)
1 pound organic ground beef meat
4-5 organic eggs, hard boiled
~ 1/2 tsp black pepper
salt to taste
~ 3 cloves garlic, crushed
1 tsp oil
1-2 teaspoons of minced sweet paprika (optional)
if you don't add paprika, consider adding rosmary
breadcrumbs or grist
Oil for frying
Boil the eggs at low heat for about 10 min. Cool and peel.
In a small pan heat the 1 spoon of oil, and lightly fry the garlic cloves.
Mix well the meat with the spices (salt, black pepper pepper, garlic, red pepper), and divide the meat in 4-5 pieces, depending how many you are planning to prepare.
Flatten the meatball in you palm to about your palm size, a bit overrunning mine..
Place the egg in the middle of the meat, carefully fold the meat around the egg, and roll the ball until the surface is smooth.
Roll the meatball in breadcrumb or grist (optional).
Heat the oil (you can start heating before you roll the egg in the meat) to be quite hot, just enough to cover half of the balls.
Place the meatballs carefully in the pan and slowly rotating fry all the sides. I usually turn them around ones to have all the side just a bit fried, then continue frying them thoroughly.
You should have a nice golden brown color. Place the ball in a tray, preferably covered with parchment paper.
Meanwhile preheat the oven to 180 C, (380 F) and bake the balls for 15 minutes.
Serve while warm with mustard and fresh bread, or cut them in half and serve with potatoes sliced and baked in the oven.
You can also cool the meatballs and slice them thinly, serving them as part of a buffet with salads.