2. Mix all the ingredients and beat them into meat stuffing with a cooking machine (if there is no cooking machine, you can only chop them).
Get the water in your hand and squeeze the meatballs out of the tiger's mouth. Pinch round. Line up in the baking tray. Leave a certain gap. Brush a layer of vegetable oil with a brush and dip it. I use a non-stick baking tray, which is easy to clean. If you use an ordinary baking tray. Wrap it in tin foil. Tin foil should be oiled to prevent sticking.
4. The oven is preheated to about 200 degrees (the oven is turned on to cool down, so the preheating temperature is better to be slightly higher), and couss is quick to preheat, so don't be afraid to forget. Bake the middle baking tray 180 degree hot air for about 25-30 minutes (adjust according to the size of meatballs). It is best to turn the baking tray around in the middle and heat it evenly (the temperature of the oven near the glass is slightly lower, and all ovens are sauce purple).
5. It is best to put it in a cooling rack or a drain basket to prevent water vapor from wetting the meatballs. The skin of meatballs is very crisp ~ ~ ~
1. Put minced meat into a container, add all seasonings and eggs, and stir in the same direction until it is ready for use.
2. Put the potatoes into a fresh-keeping bag, add a little water, and heat for six minutes until cooked and pressed into mud, or steam them in a steamer and pressed into mud.
3. After cooling, add mashed potatoes into the meat and stir well by hand.
4. Squeeze into a ball with hands and jaws, and make it into a ball with a spoon or other feasible methods.
5, meatballs into the baking tray, you can also spread a piece of tin foil, so that the baking tray is cleaner after baking.
6. Preheat the oven, turn on the hot air function, fire up and down 180 degrees, bake the middle layer for about 30 minutes, and the coloring situation is according to your own preferences, and you can eat it out of the oven.
Cooking tips
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1, the ground meat used for baking meatballs, a little fatter will taste better, and fat four is more suitable than six. Oil will come out when baking, so don't be afraid of greasy.
If the oven has hot air function, it's better to turn it on. If you don't have this function, you can fire up and down or bake in the middle.
3. This kind of roasted meatballs will be eaten directly after roasting, and will taste good when roasted to brown, and the heart is particularly soft and tender, and it is delicious.
If you want to bake a little more at a time and use it later, you can bake it until the skin is slightly yellow. Pouring juice, stewing and braising are all great. In short, it is a particularly delicious meatball, which does not need to be fried and is simple to make. My family will never fry meatballs again. This method will continue to be used.