RECIPE / GENERAL

Lammfärsbullar

Name: Lammfärsbullar
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 500 g lammfärs; 1.5 msk fint hackad vitlök; 2 msk riven pepparrot; 2 msk finhackad bladpersilja; 2 krm cayennepeppar; 0.33 msk malen svartpeppar; 0.33 msk spiskummin; 1 st äggvita; 4 st Romansalladsblad; 2 st Tomater; null portion Ekologisk vit/gul bönpasta; 2 st Lime; null as needed Olivolja; null to taste Salt

Succulent lamb meatballs, seasoned with fresh herbs, pungent garlic, and a hint of exotic spice, chilled to perfection and pan-fried until golden. Served with nourishing bean pasta, crisp romaine lettuce, ripe tomatoes, a refreshing squeeze of lime, and a final flourish of freshly grated horseradish for a truly engaging Nordic-Mediterranean fusion.

PREP

30 min

COOK

20 min

SERVES

PAIRING

Dry Rosé

INGREDIENTS

Units

4 serv

lammfärs500 g
fint hackad vitlök1.5 msk
riven pepparrot2 msk
finhackad bladpersilja2 msk
cayennepeppar2 krm
malen svartpeppar0.33 msk
spiskummin0.33 msk
äggvita1 st
Romansalladsblad4 st
Tomater2 st
Ekologisk vit/gul bönpasta0 portion
Lime2 st
Olivolja0 as needed
Salt0 to taste

METHOD

01In a spacious bowl, thoroughly combine the lamb mince with all the spices (including the finely chopped parsley and grated horseradish) and the egg white. Once mixed, transfer the mixture to a container with a lid or a sealed bag and refrigerate for a minimum of 4 hours to allow the flavors to deepen and the mixture to firm up.
02Once chilled, form the mixture into slightly elongated meatballs (referencing the visual in the original recipe for guidance on shape). Heat a generous amount of olive oil in a pan over medium heat. Carefully place the meatballs into the hot oil and fry until they are just cooked through, ensuring they remain juicy and tender—overcooking will lead to dry meatballs.
03While the meatballs are frying, prepare your bean pasta according to package instructions, remembering to season the cooking water with salt. Simultaneously, slice the fresh tomatoes and arrange them attractively on your serving plates.
04To serve, place the warm lamb meatballs on a crisp romaine lettuce leaf. Lightly squeeze a small amount of fresh lime juice over the meatballs—exercise caution not to overpower the dish. Finish with a sprinkle of freshly grated horseradish.

AI KITCHEN NOTES

For exceptionally tender meatballs, mix the ingredients gently and avoid overworking the lamb mince. Overmixing can result in a tough texture.
The extended chilling period (at least 4 hours) is not merely for convenience; it is crucial for allowing the flavors to fully meld and for the meatballs to firm up, making them easier to shape and ensuring they hold their form beautifully during frying.
When pan-frying, do not overcrowd the pan. Cook the meatballs in batches if necessary to maintain a consistent medium heat, which is essential for developing a golden-brown crust without steaming or drying out the interior.
Pay close attention to the doneness of the meatballs. They should be just cooked through, retaining their internal moisture. A good quality olive oil will enhance both flavor and succulence.
The interplay of fresh lime and pungent horseradish adds a vibrant finish. Taste and adjust the quantities to your preference, aiming for a refreshing brightness that complements, rather than overwhelms, the lamb.

PERFECT PAIRING

Dry Rosé

Full-screen, large-type, screen wake-lock on supported devices.