"Either lamb or pork is the best fundamental meat you bring into it. [...] Fat is really the key," he told us, emphasizing the importance of a rich meatbase.
"Don't make them too small when you sear them off because they tend to get dry," Samuelsson advised, highlighting that size matters for juicy meatballs.
Samuelsson showed a slight preference for lamb meatballs because, "they can be charred harder and you can work in more garlic, paprika." This underscores his technique for flavor depth.
To bind the ingredients, Chef Samuelsson recommends quinoa or breadcrumbs with sautéed red onions, illustrating his approach to maintaining moisture and flavor in meatballs.
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