belegtes Blech legen.
Im vorgeheizten Backofen bei 210 °C Ober-/Unterhitze je nach Größe etwa 20–30 Minuten vollständig durchbacken. Nach der Hälfte der Zeit wenden, damit sie von beiden Seiten schön braun und knusprig werden. Guten Appetit!
Since I started making them in the oven, I never even put the pan on the stove anymore—no splattering, no flipping, no kitchen chaos. These meatballs come out golden brown and slightly crispy on the outside, but so juicy on the inside that they’re still oozing with juice when you bite into them. The trick is in soaking the dough and not over-kneading it; after that, the oven does all the work for you. They’re delicious warm with potato salad, or cold the next day on bread. Honestly, they’ve never lasted until the next day at our house.
