Oven-Baked German Meatballs with Oats and Marjoram
Meatballs that bake on a tray instead of swimming in a pan. Oats hold them together instead of bread roll, and the marjoram stays exactly where it belongs.
- 40 minutes
- 4 servings
- Main course
- nut-free
- lactose-free
- omnivore
- high in protein
- vitamin-k-reich
- zinkreich
Ingredients
- 500 g Ground beef
- 60 g Rolled oats (fine rolled oats, swollen in water)
- 55 g Eggs (one egg)
- 120 g Onion (finely diced, briefly sweated)
- 8 g Garlic
- 20 g Parsley
- 2 g Marjoram (dried - the herb that makes the meatball German)
- 20 g Mustard (medium-hot)
- 15 g Canola oil (only for brushing)
- 5 g Salt
- 1 g Black Pepper
Instructions
- Pour five tablespoons of hot water over the oats and let them swell for ten minutes.
- Sweat the onion and garlic in a teaspoon of oil until translucent, then cool. Added raw they stay crunchy and push themselves forward.
- Knead the mince with the swollen oats, egg, onion mixture, parsley, marjoram, mustard, salt and pepper.
- Chill for ten minutes - the meatballs then shape more easily and hold together in the oven.
- Form eight flat patties, set them on a lined baking tray and brush thinly with oil.
- Bake at 200 degrees for 20 to 25 minutes, turning halfway.
- Eat warm or cold. Goes with the Swabian potato salad from this catalogue.
Warum Haferflocken besser binden als ein Brötchen
Oats contain beta-glucan, a soluble fibre that forms a gel as it swells. That gel is what holds the meatball together and at the same time keeps the water in the meat - a white bread roll can only do the first.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
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