Basic recipe: Meatballs or meatballs from the oven
There are things like that, I just have to have them in the house. For example organic eggs. At least 10! Coffee! Without it does not work. TK peas are also always ready, so you can do so incredibly much. Or home-made, super-tasty meatballs or, for the time being, meatballs . These little meatballs are slumbering in the freezer and just waiting to join in a delicious pasta dish or on a totally hip meatball sandwich, so meatball sub .
Minced meatballs are such a wonderful basic recipe that you can freeze and extract as needed. Completely without convenience products or cheap meat. Good meat is available from the butcher of trust, preferably directly from the butcher or organic farm. Freshly chopped, it has between 20-30% fat and is a real taste bud for a variety of dishes, from spaghetti and tomato sauce to soups and sandwiches.
Especially beautiful at the Meatballs is that you can prepare and freeze them well, if you really used freshly pulled meat and no frozen goods. Warming up is no problem and you always have something in the freezer. Take off with the meatballs in a tin and if necessary simply remove. Then defrost and in tomato sauce, soup or similar. warm up, ready.
I prefer the variant from the oven - no classic meatballs that are flattened, turned into flour and then fried, but airy-light meatballs, which are cooked in the oven. No sizzling, no strong smells, no fat splashes. The bread crumbs I always make fresh from old-fashioned rolls. Parsley, Parmesan, tomato paste and mustard give it a great spicy flavor and so the little meatballs are very versatile!
Minced meatballs from the oven
for about 30 small meatballs
75 g breadcrumbs and 200 ml of milk
500 g of ground beef and 500 g of minced pork
Preheat the oven to 175 ° C top and bottom heat and lay out two baking sheets with parchment paper.
Put the milk in a bowl and the breadcrumbs Soak in the lobules for about 20-30 minutes until they have swollen.
Put the freshly minced minced meat in a large bowl. Whisk the eggs briefly and then add to the meat.
Peel the onion and garlic and finely chop, add to the meat. Pick the parsley leaves from the stems, finely chop them and add them to the bowl.
Add the breadcrumbs mixture and the mustard to the meat and season with grated Parmesan, tomato paste, salt and pepper.Everything should be mixed, but the meat mass should remain loose and airy and never be kneaded or stirred for too long.
Form the meat with an ice cream scoop or two tablespoons into even, loose balls and place them side by side on the baking sheet
Bake in a preheated oven for about 20-25 minutes, depending on size, until the meatballs are slightly browned and cooked.
Either use immediately and serve with, for example, pasta and fresh tomato sauce or let it cool completely, then freeze and use as needed.
If you like it a bit spicier, you can even get the meatballs out of the oven when they're hot Stir the oven with a little more freshly grated Parmesan cheese. Delicious!