Sodd på ekte trøndervis | MatPrat

beef

🥗Healthier: lean turkey

💰Cheaper: chicken

Turkey is lower in fat, while chicken is often less expensive.

pork

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a plant-based alternative, while chicken can be more affordable.

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories, while milk is budget-friendly.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more accessible and cost-effective.

Bone out a whole leg of lamb.

Place the lamb in a large pot with the bones.

Add water until it just covers the meat.

Bring the mixture to a boil to create a broth.

Add celery, leeks, and carrots for flavor.

Season with salt.

Ensure the water barely covers the meat for a concentrated broth.

Let it simmer just below boiling for about 2-2.5 hours until the meat is tender.

Skim off any foam that rises to the surface to keep the broth clear.

Remove the meat after cooking and let it cool.

Strain the broth to remove impurities and let it cool completely overnight to remove fat.

Prepare the meatballs using ground lamb that has been chilled overnight.

Add salt to the ground lamb and mix until sticky.

Add spices: ginger, ground nutmeg, and pepper.

Incorporate potato starch for binding.

Gradually add cream to the mixture until smooth and velvety.

Form meatballs using hands and a spoon, making them the desired size.

Cook the meatballs in the warm broth for about 15 minutes until fully cooked.

Add the cooked lamb back into the broth to heat through before serving.

Serve with boiled potatoes and carrots, garnished with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary