Fried eggs with meatballs

Name: Fried eggs with meatballs - Claudia M.
Ingredients: 500g minced meat mix; 2 eggs; 3 slices of bread; 1 onion; 1 bunch of dill; salt; pepper; butter for greasing the tray; 2 eggs for frying.

Diverse - Fried eggs with meatballs by Claudia M. - Recipia

Egg-in-a-hole meatballs are a simple idea, but they look great when taken out of the oven. I tried the recipe after seeing it on a website and loved the combination of the browned meatball and the baked egg in the middle. From the meat mixture, six cups are prepared, each large enough for an egg. It's important to shape them carefully, as if they are too small, the egg white may overflow. Quick Info Total time: approximately 50-65 minutes, not including ingredient prep time Preparation time: 20-30 minutes in the refrigerator, for resting the mixture Baking time: 28-35 minutes, in two stages Servings: 6 cups Difficulty: easy to medium Recipe type: oven-baked meatballs with egg Ingredients 500 g mixed ground meat 2 eggs for the meatball mixture 3 slices of bread 1 onion 1 bunch of dill Salt, to taste Pepper, to taste Butter for greasing the pan 2 eggs for the cups Preparation method 1. Prepare the ingredients Soak the bread slices in water, then squeeze them very well. The bread should remain moist but not overly wet, otherwise the meatball mixture may become too soft. Peel the onion and chop it finely. Chop the dill as well. 2. Make the meatball mixture In a bowl, combine the ground meat, squeezed bread, onion, dill, and the two eggs for the mixture. Season with salt and pepper to taste, then mix well until the ingredients are evenly distributed. Cover the bowl and let the mixture rest in the refrigerator for 20-30 minutes. During this time, the flavors meld, and the mixture becomes easier to shape. 3. Shape the cups Grease the pan with butter. From the meat mixture, make six cups, so divide the mixture into six roughly equal parts. Shape each part into a cup, with edges high enough to hold an egg. The cups should be the right size. If they are too small, the egg will spill over the edges during baking. At this stage, only form two cups and place them in the greased pan. Keep the rest of the mixture for the other four servings. 4. Bake the meatballs Preheat the oven, then place the pan with the two cups inside. Bake them for 20-25 minutes, until they start to brown slightly. They do not need to be fully cooked at this stage, as they will go back in the oven after adding the eggs. 5. Add the eggs Remove the pan from the oven and crack one egg into each cup. Sprinkle a little salt over the eggs. Put the pan back in the oven and bake for another 8-10 minutes. The exact time depends on how soft you want the eggs to remain. For a softer yolk, check them towards the end of the time; for more well-done eggs, you can leave them up to the 10-minute limit. 6. Serve When the eggs are cooked to your liking, remove the pan from the oven. Carefully transfer the cups to plates and serve them warm, alongside pickles or salad. Why I make the recipe often It’s a different take on regular meatballs and doesn’t require frying in oil. The cup shape makes the dish more visually appealing, and the egg added at the end transforms it into a hearty meal. I also like that the meat mixture can be prepared in advance and can sit in the refrigerator for 20-30 minutes before shaping. However, the cups are best served warm, immediately after baking, when the meatball is browned, and the egg has the desired texture. Tips Squeeze the bread well after soaking. Excess water can make the mixture hard to shape. Chop the onion and dill as finely as possible, so the mixture forms easily and the ingredients are evenly distributed. Grease the pan with butter before placing the cups. This step helps them release easily after baking. Do not shape the cups too small. There needs to be enough space in the middle for an egg, and the edges should be high enough to prevent the egg white from spilling. If you prepare all six cups, work in the same baking stage, as long as they fit in the used pan. The original recipe indicates preparing two cups at a time, but the total amount of meat is for six. Substitutions The recipe uses mixed ground meat, which can be kept exactly in this form. The type of meat included in the mix is not specified, so the texture and browning time may vary slightly depending on the composition. Bread is used in the meatball mixture and should not be omitted if you want to maintain the recipe proportions. It helps to form the mixture and achieve a softer texture. Butter is used for greasing the pan. It is important to have a sufficient layer so that the dish can be removed more easily after baking. Variations You can make all six cups with eggs, using the six portions resulting from the meat mixture. Each cup requires one egg, however, the presented recipe uses two eggs for the fried ones, as two cups are baked in the instructions. The eggs can be left softer or more well-done, depending on the time spent in the oven in the second stage. The indicated range is 8-10 minutes. If you want smaller portions, the cups can be shaped thinner, but a sufficiently high edge must be maintained. The size is especially important to hold the egg inside. Serving ideas Serve the meatballs with egg while they are warm. Pickles provide a nice contrast and are mentioned in the original recipe as a suitable side dish. A simple salad is another serving option. There is no need for a complicated side, as the dish already contains meat, bread, and egg. For a platter, the cups can be arranged whole on plates and served immediately after taking them out of the oven. Frequently asked questions How many cups can be made from 500 g of meat? From the total amount of mixture, six cups can be obtained. In the instructions, two cups are baked, but the composition is sufficient for six servings of this type. How many eggs are used in total? Four eggs are used: two in the meatball mixture and two more, one for each of the two cups baked in the presented recipe. Can I prepare the cups without adding the eggs at the beginning? Yes, the first stage involves baking the cups without eggs for 20-25 minutes. The eggs are added afterward, and the pan goes back into the oven for another 8-10 minutes. Why does the egg overflow the edge of the cup? Most likely, the cup was shaped too small, or the edges were too low. Shape the cups so that there is room for an egg and check that they have high edges before baking. What can I serve the meatballs with? They are served warm, with pickles or salad. These are the options indicated in the original recipe. Nutritional values The values are estimates and may vary depending on the type and fat percentage of the ground meat, the amount of butter used, and the size of the eggs. For one cup with an egg, calculated from one-sixth of the amount of meat, bread, onion, dill, and eggs, the estimate is: Calories: approximately 270-330 kcal Protein: approximately 20-24 g Fat: approximately 18-23 g Carbohydrates: approximately 7-11 g These values do not include an exact amount of butter, as the recipe does not specify how much is used for greasing the pan. If the meat mixture is fattier, the calorie count will be higher. Storage and reheating Egg-in-a-hole meatballs are best served immediately, especially if you want the yolk to remain soft. Leftovers can be stored in the refrigerator in a covered container, but the texture of the egg will change after cooling and reheating. To reheat, place the portion in the oven and warm it until hot. Avoid leaving it too long, as the egg can harden, and the meatball may become drier. The recipe is best suited for consumption on the same day.

Fried eggs with meatballs

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