Summary

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

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Instructions

1. 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.
2. Put the chopped, shredded vegetables and the remaining ingredients in a large bowl and mix together. Possibly add about 4 tablespoons of water.
3. 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.
4. For browning you can distribute the meatballs again on a grid and put them in the oven for about 5 minutes.