Baked meatballs

Name: Baked meatballs - Erica P.
Ingredients: I used: one kg of minced pork meat; spices: salt; pepper; vegeta; oregano; garlic powder; 5; 6 tablespoons of breadcrumbs; 2 eggs

Meat - Baked meatballs by Erica P. - Recipia

Oven-baked pork meatballs are prepared simply, without frying and without oil. The mixture is made directly in a bowl, then shaped into balls and placed on a baking tray lined with parchment paper. After about 30-40 minutes in a preheated oven, the meatballs are browned and not greasy. The quantity below is suitable for a generous tray, and the ingredients can be mixed either by hand or with a wooden spoon. Quick Info Preparation time: not specified exactly; mixing and shaping are done in a short time Baking time: about 30-40 minutes Oven temperature: 190-200 degrees Celsius Total time: preparation time plus about 30-40 minutes of baking Servings: unspecified in the original recipe; the quantity is for about one tray of meatballs Difficulty: easy Recipe type: oven-baked pork meatballs Ingredients 1 kg ground pork salt, to taste pepper, to taste Vegeta, to taste oregano, to taste garlic powder, to taste 5-6 tablespoons breadcrumbs 2 eggs Preparation method 1. Place the ground pork in a large bowl. Add salt, pepper, Vegeta, oregano, and garlic powder. 2. Knead the meat well by hand or mix using a wooden spoon. The spices should be evenly distributed throughout the mixture. 3. Crack the two eggs and add them over the meat. Then add the 5-6 tablespoons of breadcrumbs. 4. Mix again very well until the eggs and breadcrumbs are incorporated into the seasoned meat. The mixture should be homogeneous and easy to shape. 5. Prepare a tray and line it with parchment paper. There is no need to add oil. 6. Take some of the mixture and form balls. Place the meatballs in the tray, leaving a little space between them for even cooking. 7. Place the tray in the preheated oven at 190-200 degrees Celsius. 8. Bake the meatballs for about 30-40 minutes. The time may vary depending on the oven and the size of the balls. They are ready when they are well cooked and browned on the outside. Why I make this recipe often It is a simple version for pork meatballs, especially when I don't want to fry them. The fact that they bake in a tray, on parchment paper, means that there is no need for oil, and the meatballs do not turn out greasy. Preparation is done in a single bowl, without complicated steps. The recipe is easy to prepare in larger quantities, using the whole kilogram of meat. The meatballs can be shaped to the same size, and the tray can go directly into the already preheated oven. For a regular meal, they are practical because they can be made in advance and served later. Tips and variations Tips The oven should be preheated before placing the tray inside. This way, the meatballs start baking immediately, and the indicated time of 30-40 minutes is easier to track. Mix the meat well after adding the eggs and breadcrumbs. If the breadcrumbs remain concentrated in one area, the texture of the meatballs will not be uniform. The size of the balls influences the baking time. Larger meatballs may need more time, while smaller ones may bake faster. Therefore, in the last minutes, it is useful to watch how they look in the oven. Spices are added to taste. Salt, pepper, Vegeta, oregano, and garlic powder are the only spices mentioned for this recipe, and their quantities are not set exactly. Substitutions The recipe is presented with ground pork, so this is the base of the preparation and should not be replaced to achieve the original variant. Eggs and breadcrumbs serve to bind the mixture. Since the source of the recipe does not indicate alternatives and does not specify other quantities, it is safest to keep them exactly as they are: two eggs and 5-6 tablespoons of breadcrumbs. Variations You can change the proportion of spices according to taste, without modifying the basic steps. A smaller or larger amount of oregano, pepper, or garlic powder will change the flavor, but the preparation method remains the same. The meatballs can be made smaller or larger. However, it is important that those in the same tray are of similar sizes, so they bake approximately at the same time. Serving ideas Oven-baked pork meatballs can be served as is or alongside your favorite side dish. They are suitable for an everyday meal and can also be placed on a platter when preparing more. Being baked and not greasy at all, they can also be used in place of fried meatballs in meals where a lighter option is desired. The original recipe does not specify a particular side dish or sauce, so serving can be chosen based on preferences. Frequently asked questions How long do meatballs bake in the oven? Meatballs bake for about 30-40 minutes in a preheated oven at 190-200 degrees Celsius. The exact duration depends on the oven and the size of the meatballs. Is oil needed in the tray? No. The tray is lined with parchment paper, and the recipe does not include oil. This is also why the meatballs do not turn out greasy. Can this mixture be mixed with a spoon? Yes. The meat and spices can be kneaded by hand or mixed with a wooden spoon. The important thing is that the eggs and breadcrumbs are well incorporated into the meat. Can I use more or less breadcrumbs? The recipe indicates 5-6 tablespoons of breadcrumbs. It is better to start from this quantity and maintain the proportions, as the breadcrumbs help bind the mixture together with the eggs. How can I tell when they are done? The meatballs should be well cooked and browned on the outside after about 30-40 minutes. If they are larger, they may need more time than some shaped into smaller balls. Nutritional values The values below are estimates. They depend mainly on how fatty the ground pork used is and the final weight of the meatballs. Since the recipe does not specify the number of servings and does not indicate the fat percentage of the meat, an exact value cannot be provided. For 100 g of baked meatballs, the estimate is approximately: 220-280 kcal 15-19 g protein 15-21 g fat 3-6 g carbohydrates The values include the ground pork, the two eggs, and the amount of breadcrumbs. Salt and spices contribute very little to the calorie count, but Vegeta may increase the overall sodium content. The estimate may be higher if high-fat pork is used and lower if leaner meat is used. Storage and reheating Baked meatballs are stored in the refrigerator, in a covered container, after they have cooled. For the best preservation, it is preferable to consume them within a few days. They can be reheated in the oven, so they warm up gradually and retain their texture better. They can also be eaten cold if stored properly in the refrigerator. It is not recommended to leave them at room temperature for long.

Baked meatballs

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