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.
Why this dish is good for you
Baking instead of frying saves roughly half the cooking fat without drying the meatball out - the mince brings enough of its own. The oats replace the white bread roll with whole grain and bind just as well.
Ingredients
- Ground beef500 g
- Rolled oats(fine rolled oats, swollen in water)60 g
- Eggs(one egg)55 g
- Onion(finely diced, briefly sweated)120 g
- Garlic8 g
- Parsley20 g
- Marjoram(dried - the herb that makes the meatball German)2 g
- Mustard(medium-hot)20 g
- Canola oil(only for brushing)15 g
- Salt5 g
- Black Pepper1 g
Method
- 1
Pour five tablespoons of hot water over the oats and let them swell for ten minutes.
- 2
Sweat the onion and garlic in a teaspoon of oil until translucent, then cool. Added raw they stay crunchy and push themselves forward.
- 3
Knead the mince with the swollen oats, egg, onion mixture, parsley, marjoram, mustard, salt and pepper.
- 4
Chill for ten minutes - the meatballs then shape more easily and hold together in the oven.
- 5
Form eight flat patties, set them on a lined baking tray and brush thinly with oil.
- 6
Bake at 200 degrees for 20 to 25 minutes, turning halfway.
- 7
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.
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