Vegetable Mince Meatballs from Oven
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 16) |
Ingredients
- 1 kg minced meat, half and half
- 3 onion (s), approx. 50 g each
- 2 cloves garlic)
- 2 carrot (s)
- 1 leek
- 2 stalks celery
- 3 egg (s)
- 7 tablespoon breadcrumbs
- 1 tablespoon, leveled mustard, medium hot
- 2 tablespoon ajvar
- 1 corner (s) processed cheese, light
- 0.5 ½ bunch leaf parsley
- 1 teaspoon ajvar
- 1 teaspoon, leveled pepper, black
- 1 teaspoon paprika powder, hot pink
- 2 teaspoons salt
- 2 teaspoons marjoram, pounded
- 2 teaspoons, leveled gyros spice
Print Recipe
Pin Recipe Instructions
- Clean the onion, garlic, carrots, leek and celery and cut into small pieces. Add the parsley and chop with a blender or cut very finely by hand.
- Put the chopped, shredded vegetables and the remaining ingredients in a large bowl and mix together. Possibly add about 4 tablespoons of water.
- Divide into portions of approx. 120 g each, shape into 16 meatballs and distribute on 2 baking trays with baking paper. Preheat the oven to 200 degrees circulating air. Fry the meatballs on one side for about 25 minutes. Then turn and fry for another 5 minutes.
- For browning you can distribute the meatballs again on a grid and put them in the oven for about 5 minutes.
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