Oven-baked vegetable and minced meatballs

Ingredients for 16 servings:

• 1 kg minced meat, half and half
• 3 onions, approx. 50 g each
• 2 garlic cloves
• 2 carrots
• 1 stalk(s) leek
• 2 stalk(s) Celery
• 3 eggs
• 7 tbsp breadcrumbs
• 1 tbsp, strained mustard, medium hot
• 2 tbsp ajvar
• 1 corner(s) of processed cheese, light
• ½ bunch flat-leaf parsley
• 1 tsp ajvar
• 1 tsp, levelled pepper, black
• 1 tsp paprika powder, hot
• 2 tsp salt
• 2 tsp marjoram, shredded
• 2 tsp, leveled gyro seasoning

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

super juicy and fluffy

Peel and chop the onion, garlic, carrots, leek, and celery into small pieces. Add the parsley and chop using a blender or chop very finely by hand. Place the chopped vegetables and the remaining ingredients in a large bowl and mix. Add about 4 tablespoons of water if necessary. Divide into portions of about 120g each, form into 16 meatballs, and place on two baking sheets lined with baking paper. Preheat the oven to 200°C (fan). Fry the meatballs for about 25 minutes on one side. Then turn and cook for another 5 minutes. To brown them, you can transfer the meatballs to a wire rack and place them back in the oven for about 5 minutes.