Meatballs/Frikadelle from the oven à la Mäusle

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 250 g low-fat curd cheese
• 2 eggs
• 1 medium-sized onion(s), finely chopped
• 1 tsp, heaped mustard, medium hot
• 1 tsp salt
• ½ tsp pepper (or 10 turns of the pepper mill)
• e.g. parsley, dried

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Protein food combining recipe – without rolls/breadcrumbs

Preheat the oven to 200 degrees Celsius (top/bottom heat). Line a baking sheet with two sheets of parchment paper. Mix all ingredients, form 10 balls, flatten, and bake for about 30 minutes. Turn them over after 15 minutes. Don’t be alarmed: The meatballs will release a lot of liquid, but they’ll still be nice and fluffy and moist. The meatballs go very well with spinach and Gorgonzola vegetables or tzatziki and cucumber salad. I spent a long time tinkering with the seasoning (salt and pepper) because once the meatballs are in the oven, there’s no point in adding any more seasoning, and I don’t want to try the raw meat mixture. Often, actually always, I double the ingredients and bake 20 meatballs at once. They taste very good cold too, but then—like all cold meatballs—they become firmer. Note: As an exception, we use a mixture of beef and pork mince to make the meatballs more juicy.