Freezing minced meat Part 3
When I make mincemeat balls, I'll prepare four times that amount. I shape the mass into 3 cm balls and place them on a baking sheet lined with baking paper. Depending on the amount, there will be 1-2 baking trays, which I can use all at once in hot air for about 30 minutes. bake at 200 degrees. After cooling, I freeze the finished meatballs in portions. So my stove stays clean, I need no fat for searing and I always have fast meatballs for various dishes or stews ready.
