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:
- Prepare minced meat according to taste or as usual.
- Making "rolls" - I prefer to make small, but then have "more" of it.
- Place the "raw meatballs" on baking paper and simply "let" on the grid on the middle rail at approx. 130 degrees Celsius.
- 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.
- Most of the time I switch from circulating air to grill, so that the things get a little bit more brown. That's it.
- Excessive meat fat remains on the baking paper.
It's best you try it. I do not do it any different!