👨‍🍳 Instruktioner

1. 1

   Prepare the qofte (meatballs): In a large bowl, combine the ground lamb, half of the finely chopped onion, 2 minced garlic cloves, chopped parsley, egg, breadcrumbs, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until just combined. Do not overmix.

   💡 Proffstips: Overmixing can make the meatballs tough.
2. 2

   Form the lamb mixture into small meatballs, about 1.5 inches in diameter. You should get about 18-20 meatballs.

3. 3

   Heat 2 tbsp of olive oil in a large pot or Dutch oven over medium-high heat. Brown the meatballs in batches, turning to brown all sides. Remove the browned meatballs to a plate and set aside.

4. 4

   Add the remaining 1 tbsp olive oil to the same pot. Add the remaining chopped onion and minced garlic. Sauté until softened, about 5 minutes.

5. 5

   Stir in the crushed tomatoes, tomato paste, beef or lamb broth, dried oregano, remaining 1/2 tsp salt, and remaining 1/2 tsp black pepper. Bring the sauce to a simmer.

   💡 Proffstips: Using good quality crushed tomatoes will enhance the flavor.
6. 6

   Add the cubed potatoes to the simmering sauce and stir to combine.

7. 7

   Carefully return the browned meatballs to the pot, nestling them into the sauce and potatoes. Ensure they are mostly submerged.

   💡 Proffstips: Adding the meatballs after browning helps them hold their shape.
8. 8

   Cover the pot, reduce the heat to low, and simmer for 45-60 minutes, or until the potatoes are tender and the meatballs are cooked through. Stir occasionally to prevent sticking.

   💡 Proffstips: Simmering gently allows the flavors to meld and the meatballs to become tender.
9. 9

   Taste and adjust seasoning if necessary. Serve hot, garnished with extra fresh parsley if desired.

   💡 Proffstips: This dish is even better the next day as the flavors have more time to develop.