Lammeknöller
Telemark — Mother recipe · en it
This traditional Telemark dish features delicious agnello meatballs that are crispy on the outside and tender on the inside.
⏱️ 15 min prep + 10 min cottura · 4 porzioni · facile
Ingredients
- 200 g of lamb meat
- 100 g of toasted bread, crumbled
- 1/4 cup finely chopped onion
- 2 eggs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon sugar
- 1 teaspoon thyme
- 1 teaspoon parsley
- oil for frying
Method
- Mix the lamb meat, crumbled toasted bread, finely chopped onion, eggs, salt, pepper, sugar, thyme, and parsley in a large bowl.
- Form uniform-sized meatballs.
- Fry the meatballs in a pan with a little oil over medium heat until they are golden brown.
- Drain them with a fork and serve them hot.
- Serve with sweet potatoes or fried zucchini as a side dish.
The story
Lammeknöller, a traditional dish from Telemark, has its origins in a local custom dating back to times when lamb was a luxury food, prepared for special celebrations.
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