Muffin meatballs

Ingredients for 4 servings:

• 600 g minced beef
• 2 slice(s) toast bread, wholemeal
• 1 egg(s)
• 1 onion(s), very finely chopped
• 2 tbsp tomato ketchup
• 3 tsp mustard, medium hot
• ½ tsp garlic powder
• ½ tsp oregano
• 1 pinch of caraway, ground
• ½ tsp sweet paprika powder
• Salt
• Black pepper, freshly ground

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

not just for children and the kitchen stays clean

Briefly toast the slices of bread, crumble them, and soak them in water for about 30 minutes. Meanwhile, preheat the oven to 200°C (fan oven). Squeeze the water out of the soaked slices of bread (e.g., in a sieve). Knead all ingredients thoroughly into a dough and season with salt and pepper. Fill 12 muffin tins and place them on the oven rack in the center of the oven. Bake for about 40-45 minutes. The meatballs will cook in their own juices without any additional fat. Because the liquid surrounds the meatballs for a long time and doesn’t run away immediately, they stay nice and moist. After 45 minutes, most of the water should have evaporated, giving them a nice crispy texture. Towards the end—about the last 5 minutes—they should be checked regularly to ensure they don’t become too dry. Remove the muffin tins from the oven, let them rest briefly, and then place them on kitchen paper to absorb any remaining liquid. Serve as a side dish, perhaps with my carrot and vegetables, with a little mustard if desired.