The second variant of Frikadellen nach Art von Anna Margaretha Justina Lindheimer is a little more complicated and time-consuming, as the Frikadellen are baked here. To prepare them you will need:
- Ground beef
- Veal net (get it at good butcher shops)
Mix the minced meat with plenty of eggs, chopped bacon and the breadcrumbs and season the whole thing with pepper, ginger, mace and some thyme. Now form the meatballs (you decide the size yourself) and then put them into a veal net. Ask your butcher for advice on the correct way to handle the veal nets. Now place the meatballs in an ovenproof dish (casserole dish, bowl) and bake until the meatballs are golden brown. Just before you finish baking, add a dash of red wine to the sauce that forms during baking. This will give you an additional delicious sauce with which you can then serve the finished meatballs. Bon appetite!