Meat Cakes / Meatballs from Oven À La Mäusle
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat, mixed
- 250 g low-fat quark
- 2 egg (s)
- 1 medium onion (s), finely chopped
- 1 teaspoon, heaped mustard, medium hot
- 1 teaspoon salt
- 0.5 teaspoon ½ pepper (or 10 turns from the pepper mill)
- parsley, dried
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 degrees top / bottom heat. Line a baking sheet with two sheets of parchment paper.
- Mix all ingredients, form 10 balls, press flat and bake for about 30 minutes. Turn once after 15 minutes.
- Don`t be alarmed: The meatballs give off plenty of liquid, but they are still nice and fluffy and juicy.
- Tastes very good with the meat fritters spinach-gorgonzola-vegetables or tzatziki and cucumber salad.
- I spent a long time tuffling around with the seasoning (salt / pepper), because once the meatballs are in the oven, nothing works with additional seasoning and I don`t want to try the raw meat dough.
- Often, actually always, I double the amount of ingredients and bake 20 meatballs at the same time. Because they also taste very good cold, but then - like all cold meat cakes - they become firmer.
- Note: As an exception, minced beef and pork are mixed here so that the meat fritters are more juicy.
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