Great tasty thyme meatballs from the oven With a twist
A very common dish: meatballs. In the Dutch literature the meatball history dates back to the 17th Century. There are many varieties and every culture prepares this dish in a slightly different way. This is a typical recipe passed on from generation to generation.
The meatballs I used to make were always baked in a regular frying pan and served with mustard. It had never crossed my mind to cook the meatballs inside the oven, nor would I add fresh thyme. I found out that it is actually very common to cook the meatballs in the oven. A good example of broadening the mind. As I like to optimize the use of my freshly grown herbs, why not add some? The taste is subtle and surprising. You can decide the size of the meatballs yourself, but as I like to serve this dish as an appetizer for a group of people, I choose to make them quite small.
Preheat the oven to 180 degrees Celsius. Take a large bowl and add the ground meat, egg, crumbled cracker, salt, pepper, thyme leaves and kneed with your hands. Once you have a well mixed substance, divide up into equal pieces. Roll small balls with your hands and place the ones you’ve finished on the already prepared baking sheet of a baking tray.
Ingredients (about 16 small meatballs)
500 grams ground mix pork and veal
6 small tomatoes
1 cracker (crumbs)