Fry the minced meat without a pan

What you need:

• flat grill pan that is suitable for the oven
• or a slightly deeper meat roaster or deeper (cake) tray

Fat in the pan - unavoidable in minced meat dishes?

• If you buy ready-made minced meat, you will usually find quite a lot of fat in this product, depending on its composition. And with the most common types of preparation, namely when roasting meatballs or when searing mince as a basis for Bolognese sauce or the like. Ä. you usually also need some extra fat in the pan so that nothing burns.
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• In addition, all of the fat in the raw minced meat remains in it and ensures that such dishes do not necessarily belong to the particularly low-calorie dishes.
• If you buy your minced meat from the butcher, it will come from a particularly lean (Beef-) If you can freshly grind the piece of meat or make it yourself at home with a good meat grinder, you are of course on the safe side when it comes to a lower fat content.
• However, you have probably already noticed that pure ground beef, for example It will be much drier and firmer if you add very little fat to the pan prepare. When searing as a sauce base, you can optimize this a bit by frying the minced meat with a little broth instead of fat, but especially at meatballs and Co. apparently a little more fat is needed.

As I said, apparently - because there is a good way how you can save fat and prepare your minced meat without it becoming firm and dry.

This is how you get rid of the fat when searing in the oven

To make your lean minced meat a little looser, you have different options - onions, eggs and instead of the usual breadcrumbs a little quark loosen the minced meat mass on. Another possibility is to add a little soda ash.

1. To do this, mix the mince with all the ingredients and the baking soda a while before frying and put the finished mixture in the refrigerator for a short time.
2. Only then do you shape meatballs, balls & Co. and place them on an oven-safe grill plate - if available - with a little space. You can buy such cast iron grill plates quite cheaply, and it doesn't have to be a branded manufacturer. Grooves are important so that the escaping fat can run off. You can also fry coarsely chopped minced meat (for Bolognese) on such a plate.
3. Preheat your oven (185 degrees) and slide the grill plate onto the middle rack. Depending on the size of the meatballs / balls, you will need a different length of time to cook through, from approx. 25 minutes up to 45 minutes approximately.
4. If you don't have a grill plate, you can alternatively use a large casserole dish, from which you can remove your minced meat halfway through the cooking time and empty the fat. Then put the whole thing back in the oven.
5. The baking soda works as a leavening agent, so that the fat can run out very easily from the loose meat loaf.
6. You can cook meatballs completely in the oven in this way. With other meat loaf, it is sufficient to sear it until most of the fat has run out. You can then either prepare your dish in the pan (with tomato paste, spices, etc.) or - if you are using a baking dish - add all the ingredients in between and you're done in the oven ferment.
7. When you finally put your meatballs on kitchen paper and dab off the remaining fat, you have conjured up a really low-fat variant of this dish.