Reduced-fat Greek meatballs

Ingredients for 4 servings:

• 500 g minced meat, mixed (or lamb)
• 1 onion(s), diced
• 2 garlic cloves, crushed (more if needed)
• 4 tbsp breadcrumbs
• 3 tbsp water, cold
• 1 tbsp balsamic vinegar
• 1 tsp olive oil
• some sea salt
• n. B. Mixed Mediterranean herbs (e.g. thyme, basil, oregano)
• ½ tsp cinnamon, ground
• pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

The special feature lies in the way it is cooked!

Preheat the oven to 200°C (top/bottom heat or fan/convection oven). Then place the ground meat in a large bowl. Now add the onion and, if desired, the garlic cloves. In a cup, make the breadcrumb mixture. Add approximately 3 tablespoons of water to 4 tablespoons of breadcrumbs – you want a kind of “breadcrumb paste.” This ensures the balls aren’t dry. You may need a little more breadcrumbs or a little more water – just adjust to your liking. Once you have a smooth mixture, add it to the ground meat. Season with a little vinegar, olive oil, salt, pepper, and the Mediterranean herbs. Add a little cinnamon (depending on how much you like – but no more than 1 teaspoon). Now form the balls (preferably with wet hands). If the mixture is too sticky, add a little more breadcrumbs. If it’s too dry, add a little more oil or vinegar. Place the balls on a baking sheet and cook in the oven for 15 minutes. Then turn them over and cook for another 15 minutes. Serve with oven-baked vegetables and rice or simply some bread.