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 up).
Get the water in your hand and squeeze the meatballs out of the tiger's mouth. Knead the circle. Line up in the baking tray. Leave a certain gap. Brush a layer of vegetable oil with a brush and dip it around. In order to facilitate cleaning, I used a non-stick baking tray. 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 preheated quickly, so don't be afraid to forget. Bake the middle baking tray with hot air 180 degrees for about 25-30 minutes (adjusted according to the size of meatballs). It is best to turn the baking tray in the middle and heat it evenly (the temperature near the glass in the oven is slightly lower, and all ovens are purple).
5. It is best to put it in a cooling rack or a drainage basket to prevent the 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 can be used.
2. Put the potatoes into a fresh-keeping bag, add a little water, and press them into mud after six minutes of high heat until they are cooked, or put them into a steamer to steam and press them 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. After the meatballs are put 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 in 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 to roast meatballs will taste better if it is a little fat, and it is more suitable to be fat four than thin six. Oil will come out when baking, don't be afraid of greasy.
If the oven has hot air function, it's better to turn it on. If it doesn't have this function, it can be fired or baked in the middle.
This kind of roasted meatballs can be eaten directly after roasting, so it will taste very good when roasted to brown, and its heart is particularly soft and 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, clear stew and red stew are all great. In short, this 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 always be used.