Cook the meatballs in the oven on baking paper

At some point I did not feel like making more meatballs in the pan and have been cooking them on baking paper in the oven ever since.

Reasons (at least for me):

  • You need - if necessary, too little - butter lard, oil or the like. Of course, it also depends on the pan.
  • I basically always have to stay in the kitchen, could do nothing else in time.
  • At 500 g minced meat, I do not come with a "ladle load".
  • Even if the kitchen door is closed and the balcony door is open (even in winter), does the whole apartment have any of it? odor technically something very intrusive.
  • And finally: after that, I can actually take a shower right now, because at some point I do not like to smell myself anymore (or vice versa).

For a few months I do it differently:

  1. Prepare minced meat according to taste or as usual.
  2. Making "rolls" - I prefer to make small, but then have "more" of it.
  3. Place the "raw meatballs" on baking paper and simply "let" on the grid on the middle rail at approx. 130 degrees Celsius.
  4. After about 30 minutes watching, usually you can then turn the meatballs already. Then, if necessary, after 15 minutes, look again, if it is good.
  5. Most of the time I switch from circulating air to grill, so that the things get a little bit more brown. That's it.
  6. Excessive meat fat remains on the baking paper.

It's best you try it. I do not do it any different!

How to Make Potato Meatball Bake | March 2024