Meatballs in lemon-olive oil & herbs

INGREDIENTS:
(for 2-3 people)

300 g lean minced beef
fresh herbs:
1/2 bunch of parsley
(approx. 2 tablespoons chopped parsley)
1/3 bunch of chives
(approx. 1 tablespoon chopped dill)
1/2 bunch of mint
​(approx. 1 tablespoon chopped mint leaves)
1/2 bunch thyme (approx. 1 tablespoon thyme leaves)
1 medium white onion
2 cloves of garlic
Salt
freshly ground pepper
150 g spelt breadcrumbs / spelt breadcrumbs
3 free-range eggs
1 tablespoon rapeseed oil

for the marinade: 
150 ml olive oil 
2 organic lemons
1/2 thyme
coarse sea salt

PREPARATION:

1. Preheat oven to 200 degrees circulating air.
2. Wash herbs thoroughly. Chop parsley and chives finely. Separate leaves of mint and thyme with a fork and chop them finely. 
3. Peel and finely chop the onion. 
4. Press the garlic cloves.
5. Place all the chopped herbs, pressed garlic cloves and finely chopped onion over the chopped beef in a bowl.
6. Put the spelt breadcrumbs / spelt breadcrumbs, eggs as well as salt and pepper into the bowl as well and knead the measurements well with your hands, so that a homogeneous "dough" is created.

7. Prepare an oven dish and put balls of approx. 4-6 cm diameter forme.n. Place them in the oven dish with some distance between them and brush them with some rape oil. 
8. Bake the meatballs in the preheated oven for 20 minutes, so that the meatballs are slightly browned on the outside and well baked on the inside. 
9. Meanwhile, mix olive oil with lemon juice, thyme leaves and some sea salt to a kind of marinade and pour this marinade over the meatballs for the last 3 minutes of baking The squeezed lemon halves can simply be put into the oven dish. 
10. The meatballs taste especially good with potatoes or a fresh salad as a side dish.
Bon Epi-tit !