Oven-baked meatballs with herb butter

Ingredients for 2 servings:

• 300 g minced meat, mixed
• 1 roll from the day before
• 1 egg(s)
• salt and pepper
• 1 tbsp parsley
• 1 small onion(s)
• 1 tsp mustard
• 1 pinch of thyme
• 50 g butter, soft
• 1 garlic clove(s)
• 1 tbsp parsley, finely chopped
• 1 tbsp dill, finely chopped
• 1 tsp lemon juice

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Very juicy and aromatic.

Soak the bread roll in water and squeeze out any excess water. Fry the onion in a pan until translucent. Mix with the minced meat, egg, mustard, parsley, thyme, and bread roll, and season with salt and pepper. Place the meat mixture in the refrigerator for 15 minutes. Cream the butter until fluffy. Finely chop the garlic, add it to the butter along with the lemon juice and herbs, and stir in. Season with salt and place in the refrigerator. Preheat the oven to 180°C top/bottom heat (160°C fan-assisted oven). Remove the meat mixture from the refrigerator and, with wet hands, form it into meatballs. Heat oil in a pan and fry the meatballs for 1-2 minutes on each side until browned. Place the meatballs on a steel plate or in a baking dish. Tear open the top slightly and fill with herb butter. Place in the oven and bake for about 20 minutes.