Finnish Lamb Meatballs | Karitsanlihapullat

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner while ground beef is often more affordable.

fresh parsley

🥗Healthier: fresh spinach

💰Cheaper: dried parsley

Spinach adds nutrients while dried parsley is cost-effective.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and water is a budget-friendly option.

breadcrumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide fiber and crushed crackers can be less expensive.

Combine equal amounts of ground lamb, pork, and beef in a mixer.

Add 2 eggs to the meat mixture.

Incorporate French onion recipe mix into the mixture.

Add ground paprika, ground allspice, and black pepper to the meat.

Measure 15% of the meat weight in breadcrumbs, approximately 200 g, and add to the mixture.

Pour in about a 1/4 cup of heavy cream.

Add salt to taste and mix until combined.

Fry a small test piece of the meatball mixture to check seasoning.

Form meatballs of even size from the mixture.

Prepare potatoes by adding olive oil, crushed garlic, black pepper, salt, and rosemary powder, then mix.

Place potatoes cut-side down on a baking sheet with the meatballs.

Bake in the oven at 425°F (about 210-215°C) until cooked through, checking with a meat thermometer.

Prepare a tomato sauce by pouring tomato puree into a pot.

Add quartered Vidalia onion and butter to the sauce.

Stir in dried Lage and cover to simmer while meatballs cook.

Check the internal temperature of the meatballs to ensure they reach 75°C.

Remove onions from the sauce and stir before serving.

Plate the meatballs with the tomato sauce and roasted potatoes, garnishing with curly parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens