Oven-baked greek style meatballs
This recipe is based on the traditional greek recipe, but I cooked the meatballs in the oven instead of frying them. I also haven't added flour. This this why the energy per portion is much lower comparing to the original recipe.
Prep Time 40 minutes mins
Cook Time 35 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Main Course
Cuisine Greek, Mediterranean
Servings 3 portions
Calories 169 kcal
oven
cooking paper
chopping board
oven tray
- 250 grams minced beef less than 5% fat
- 1 large raw egg
- 30 grams brown onions
- 3 tbsp oats
- 1 leaf fresh basil
- 5 leaves fresh mint
- 1/2 tsp pepper
- fresh lemon juice from 1 lemon
Let the oats soak into 3 oz of tap water.
Dice the onion, the basil and mint leaves into very small pieces.
In your mixing bowl, knead the mince meat with your hands with fresh lemon juice from 1/2 lemon.
Start preheating the oven to 150 degrees degrees C. Select the "upper and lower heat" setting.
Add the soaked oats (if there is any water left, remove it first) and the rest of the igredients in the mince meat and knead with your hands until the mixture looks smooth.
Put a piece of cooking paper on the oven tray. Pinch off pieces of the mixture to roll into 12 round meatballs. You don't need to worry about leaving space between the meatballs.
Put the tray in the oven and set the temperature to 200 degrees C.
After 20 minutes carefully open the oven door, flip the meatballs and close the oven door as soon as possible.
After 15 minutes turn the heat off and open the oven door. Pour lemon juice from 1/2 lemon while the meatballs are still hot. You are ready to serve!
Keyword gluten free recipe, low energy version, minced beef