Summary

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

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Instructions

1. Preheat the oven to 200 degrees top / bottom heat. Line a baking sheet with two sheets of parchment paper.
2. Mix all ingredients, form 10 balls, press flat and bake for about 30 minutes. Turn once after 15 minutes.
3. Don`t be alarmed: The meatballs give off plenty of liquid, but they are still nice and fluffy and juicy.
4. Tastes very good with the meat fritters spinach-gorgonzola-vegetables or tzatziki and cucumber salad.
5. 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.
6. 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.
7. Note: As an exception, minced beef and pork are mixed here so that the meat fritters are more juicy.