When I don’t feel like frying and don’t want to stand in front of the pan, I make these baked meatballs. It seems much simpler to me – there’s no smoke, the kitchen doesn’t fill with odors, and I don’t have to flip them one by one. Plus, it requires less oil, and the texture remains good. For the meat, I use a mixture and grate the carrot and onion to blend more easily.
Quick Info
Total time: about 45 minutes
Preparation time: 15 minutes
Baking time: 30 minutes (approximately, depending on the oven)
Servings: 4
Difficulty: easy
Recipe type: main dish, lunch or dinner
Ingredients
500 g mixed ground meat (pork and beef)
1 onion
2 teaspoons pork seasoning (Kotanyi, contains salt)
1 egg
1-2 tablespoons flour
1 small carrot
A little oil for the baking tray
Instructions
1. Preheat the oven to medium temperature before anything else.
2. Grate the onion and carrot using a fine grater. There’s no need to drain them, just make sure they’re fine and mix well with the meat.
3. In a bowl, combine the ground meat, grated onion and carrot, egg, pork seasoning, and flour. I don’t add salt because the Kotanyi mix already contains it. Mix everything by hand until well combined.
4. In a baking tray, add a little oil, just enough to coat the bottom. Place it in the oven for 2-3 minutes to warm up slightly.
5. Meanwhile, shape the mixture into balls, about the size of a walnut. I wet my hands to prevent sticking.
6. Once the oil in the tray is heated (it shouldn’t be sizzling), place the meatballs in the tray, leaving a little space between them. Put the tray in the oven on the middle rack.
7. Bake for about 15 minutes on one side, then flip them over with a spatula and bake for another 10-15 minutes until browned on all sides.
8. Remove the meatballs onto a paper towel to absorb any excess oil.
Why I make this recipe often
It helps a lot when I don’t feel like frying, and the meatballs turn out just as good with minimal effort. I can work on something else while they bake, and the flavor is balanced, requiring no adjustments to the seasoning.
Tips and Variations
Tips
If you feel the mixture is too soft, add another teaspoon of flour.
Shaping the meatballs is easier with wet hands.
Don’t put too much oil in the tray – just enough to prevent sticking.
Substitutions
Pork seasoning can be replaced with any preferred mix (but be cautious about the salt content).
The mixed meat can be just pork or just beef.
Breadcrumbs can be used instead of flour if you don’t have any on hand.
Variations
They can also be shaped into little boats or sticks, not just balls.
For a more flavorful version, you can add a little grated garlic.
If you want a different texture, you can add a tablespoon of milk or some grated cheese, but the mixture will become softer, and you may need to adjust the flour.
Serving Ideas
I serve them for lunch or dinner with mashed potatoes, boiled potatoes, rice, or a simple salad. They’re also good as a cold snack.
Frequently Asked Questions
Do the meatballs come out dry in the oven?
No, as long as you don’t overbake them. The onion and carrot provide moisture, and the mixed meat has enough fat. If you use only lean meat, the texture will be drier.
Can I freeze the mixture or the baked meatballs?
I haven’t frozen the raw mixture, but the baked meatballs can be kept in the freezer in an airtight container. When thawing, I put them directly in the oven or microwave.
Do I need to flip them in the oven?
Yes, to brown them evenly. I flip them halfway through the baking time carefully so they don’t break.
Can I add other vegetables to the mixture?
You can add grated zucchini or bell peppers, but they need to be drained well to avoid making the mixture too soft.
Nutritional Values
Estimate for 1 serving (out of 4):
Calories: approximately 250-300 kcal
Protein: 18-20 g
Fat: 14-16 g
Carbohydrates: 7-9 g
Values are approximate and depend on the type of meat, the exact amount of oil, and flour.
Storage and Reheating
Leftover meatballs can be stored in the refrigerator in a sealed container for 2-3 days. To reheat, I use the oven or steam them to prevent drying out. I don’t recommend keeping them for more than three days since they are cooked meat.
Quick Info
Total time: about 45 minutes
Preparation time: 15 minutes
Baking time: 30 minutes (approximately, depending on the oven)
Servings: 4
Difficulty: easy
Recipe type: main dish, lunch or dinner
Ingredients
500 g mixed ground meat (pork and beef)
1 onion
2 teaspoons pork seasoning (Kotanyi, contains salt)
1 egg
1-2 tablespoons flour
1 small carrot
A little oil for the baking tray
Instructions
1. Preheat the oven to medium temperature before anything else.
2. Grate the onion and carrot using a fine grater. There’s no need to drain them, just make sure they’re fine and mix well with the meat.
3. In a bowl, combine the ground meat, grated onion and carrot, egg, pork seasoning, and flour. I don’t add salt because the Kotanyi mix already contains it. Mix everything by hand until well combined.
4. In a baking tray, add a little oil, just enough to coat the bottom. Place it in the oven for 2-3 minutes to warm up slightly.
5. Meanwhile, shape the mixture into balls, about the size of a walnut. I wet my hands to prevent sticking.
6. Once the oil in the tray is heated (it shouldn’t be sizzling), place the meatballs in the tray, leaving a little space between them. Put the tray in the oven on the middle rack.
7. Bake for about 15 minutes on one side, then flip them over with a spatula and bake for another 10-15 minutes until browned on all sides.
8. Remove the meatballs onto a paper towel to absorb any excess oil.
Why I make this recipe often
It helps a lot when I don’t feel like frying, and the meatballs turn out just as good with minimal effort. I can work on something else while they bake, and the flavor is balanced, requiring no adjustments to the seasoning.
Tips and Variations
Tips
If you feel the mixture is too soft, add another teaspoon of flour.
Shaping the meatballs is easier with wet hands.
Don’t put too much oil in the tray – just enough to prevent sticking.
Substitutions
Pork seasoning can be replaced with any preferred mix (but be cautious about the salt content).
The mixed meat can be just pork or just beef.
Breadcrumbs can be used instead of flour if you don’t have any on hand.
Variations
They can also be shaped into little boats or sticks, not just balls.
For a more flavorful version, you can add a little grated garlic.
If you want a different texture, you can add a tablespoon of milk or some grated cheese, but the mixture will become softer, and you may need to adjust the flour.
Serving Ideas
I serve them for lunch or dinner with mashed potatoes, boiled potatoes, rice, or a simple salad. They’re also good as a cold snack.
Frequently Asked Questions
Do the meatballs come out dry in the oven?
No, as long as you don’t overbake them. The onion and carrot provide moisture, and the mixed meat has enough fat. If you use only lean meat, the texture will be drier.
Can I freeze the mixture or the baked meatballs?
I haven’t frozen the raw mixture, but the baked meatballs can be kept in the freezer in an airtight container. When thawing, I put them directly in the oven or microwave.
Do I need to flip them in the oven?
Yes, to brown them evenly. I flip them halfway through the baking time carefully so they don’t break.
Can I add other vegetables to the mixture?
You can add grated zucchini or bell peppers, but they need to be drained well to avoid making the mixture too soft.
Nutritional Values
Estimate for 1 serving (out of 4):
Calories: approximately 250-300 kcal
Protein: 18-20 g
Fat: 14-16 g
Carbohydrates: 7-9 g
Values are approximate and depend on the type of meat, the exact amount of oil, and flour.
Storage and Reheating
Leftover meatballs can be stored in the refrigerator in a sealed container for 2-3 days. To reheat, I use the oven or steam them to prevent drying out. I don’t recommend keeping them for more than three days since they are cooked meat.