Egg-stuffed meatballs

Name: Egg-stuffed meatballs
Ingredients: 1 kg ground pork; 1 large onion (150 g); 15 ml oil; 2 slices of bread (60 g); 100 ml water; 50 g grated cașcaval; 2 raw eggs; 2 garlic cloves; 2 teaspoons salt; 1/2 teaspoon ground pepper; 1 teaspoon dried thyme; 1 teaspoon paprika; 6 eggs; 100 g flour; 2 eggs for coating; 500 ml oil for frying

Diverse - Egg-stuffed meatballs by Catalina C. - Recipia

Egg-stuffed meatballs are pan-fried, with half a hard-boiled egg hidden inside each one. The ground meat is bound with sautéed onion, cașcaval and soaked bread, then coated in a thin layer of flour and egg. I use pork with a little fat, since it’s easier to shape around the egg. Preparation: 25 minutes. Cooking: 37 minutes. Resting: 10 minutes. Total time: 72 minutes. Serves: 6. About 800 kcal and 42 g protein per serving.

Ingredients

1 kg ground pork
1 large onion (150 g)
15 ml oil
2 slices of bread (60 g)
100 ml water
50 g grated cașcaval
2 raw eggs
2 garlic cloves
2 teaspoons salt
1/2 teaspoon ground pepper
1 teaspoon dried thyme
1 teaspoon paprika
6 eggs
100 g flour
2 eggs for coating
500 ml oil for frying

Preparation

1. Boil the 6 eggs in 1500 ml of water for 10 minutes from the moment the water comes to a boil. Leave them to cool for 10 minutes, then peel and halve them. 2. Chop the onion and sauté it in 15 ml of oil for 7 minutes, until softened. Leave it to cool. 3. Soak the bread in 100 ml of water and squeeze it out. Mix the bread with the ground meat, onion, grated cașcaval, the 2 raw eggs, crushed garlic, salt, pepper, thyme and paprika. 4. Divide the mixture into 6 portions. Put half an egg in the middle of each one, wrap the meat around the egg and flatten the meatballs slightly. 5. Coat each meatball in flour, then dip it in the 2 beaten eggs. 6. Heat 500 ml of oil in a frying pan and fry the meatballs in two batches, for 10 minutes each, turning them halfway through. They’re ready when browned and the meat is cooked through.

Notes

The eggs are easier to slice neatly once completely cool; the meat cooks more evenly when the oil stays over medium heat. Serve them with mashed potatoes or green salad. For a gluten-free version, use two slices of gluten-free bread and 100 g rice flour instead of the bread and regular flour; the classic version contains gluten, dairy and eggs. You can shape them a few hours ahead and keep them in the fridge until frying. Cooked meatballs keep in a covered container in the fridge for up to 3 days.