I usually prepare these stuffed meatballs with eggs when I have guests or when I want something different for an appetizer. The first time I made them was for Christmas; they looked great on the platter and were among the first to disappear. I've tried several variations, but for the filling, I stick to a combination of meat, grated vegetables, and herbs. If I want something simpler, I just use meat with spices. Most of the time, I cut them into quarters, especially when I serve them alongside other appetizers.
Quick Info
Total time: approximately 1 hour
Preparation time: 20-25 minutes
Baking time: 35 minutes
Servings: 7 stuffed meatballs
Difficulty: medium
Recipe type: appetizer/holiday meal
Ingredients
7 eggs
600 g minced meat (a mix of pork and beef)
1 medium potato
1 carrot
1 raw egg
1 small onion
1-2 garlic cloves (optional, for flavor)
salt and pepper to taste
chopped fresh parsley
2 tablespoons breadcrumbs
For the coating:
1 raw egg
2 teaspoons mustard with pepper
breadcrumbs
flour (for coating the boiled eggs)
Preparation method
1. Place the eggs in cold water to boil. Once the water starts to boil, let them cook for 7-8 minutes for hard-boiled eggs.
2. Remove the boiled eggs from the water and immediately place them in cold water for 1-2 minutes, then peel them.
3. Grate the potato and carrot using a fine grater and squeeze out the excess liquid.
4. Finely chop the onion and garlic.
5. In a large bowl, combine the minced meat, grated and squeezed potato and carrot, onion, garlic, raw egg, salt, pepper, and chopped parsley.
6. Mix everything well, then add the 2 tablespoons of breadcrumbs and mix again until you achieve a homogeneous mixture.
7. Divide the meat mixture into 7 equal parts.
8. Prepare 3 plates: one with flour, one with the beaten egg mixed with mustard, and one with breadcrumbs.
9. Take each boiled egg, coat it in flour, then place it on a piece of meat spread in your palm. Wrap the egg completely with the meat, shaping it with your hand to cover it evenly.
10. Dip each meatball first in the beaten egg with mustard, then in the breadcrumbs.
11. Place the stuffed meatballs on a baking tray lined with parchment paper.
12. Bake in the oven at 180°C for about 35 minutes, until they turn a nice golden brown.
13. After baking, let them cool slightly before slicing. They can be served warm or cold.
Why I make this recipe often
I like that I can prepare everything in advance, and the meatballs keep well in the fridge. They are hearty and visually appealing on a platter, and the ingredients are simple and easy to find. They can be easily adapted based on what you have at home, especially for the filling. The recipe does not involve frying, which I find advantageous, especially for holiday meals when there are already plenty of heavy dishes.
Tips and Variations
Tips
If you want the eggs to have centered yolks, try using them at room temperature and gently rotating them while boiling.
Squeeze the potato and carrot well; otherwise, the meat will remain too moist and harder to shape.
Don't overcrowd the tray; leave space between the meatballs for even browning.
Substitutions
You can use just minced meat and spices, without vegetables, if you want a version closer to the classic Scotch egg recipe.
Chicken meat can be used, but the layer should be a bit thicker to prevent drying out.
For a gluten-free version, breadcrumbs and flour can be omitted, using specific alternatives instead.
Variations
You can add various herbs or even a bit of grated cheese to the meat mixture for a different flavor.
If you want a crispy exterior, the meatballs can be quickly fried in oil before baking, but I tend to skip this step.
Quail eggs can be used for a mini version, adjusting the boiling and baking times accordingly.
Serving Ideas
Stuffed meatballs can be served as an appetizer, cut into quarters or slices, alongside other snacks.
They are also good warm, with a simple side of potatoes or rice, but I most often place them on a platter for festive meals.
If there are leftovers, you can pack them for the next day.
Frequently Asked Questions
1. Can they be made in advance?
Yes, you can prepare the meatballs a day ahead. Keep them in the fridge and slice them just before serving.
2. If I don't have breadcrumbs, what can I substitute?
You can use crushed cornflakes or dried bread processed in a blender.
3. What should I do if the mixture sticks to my hands?
Wet your palms with a little cold water before shaping each meatball.
4. Can I use only beef or only pork?
Yes, but the texture and flavor will be different. The mix makes them juicier, but it works with just one type of meat as well.
5. How do I know when they are done?
When they are browned on the outside and the meat feels firm to the touch. You can test one piece if you're unsure.
Nutritional Values
The values are estimates for one whole meatball (out of 7): approximately 260-280 kcal, 18-20 g protein, 13-15 g fat, 12-15 g carbohydrates. The quantities may vary depending on the type of meat and how much vegetable remains after squeezing. The mixture is not fried, which reduces the fat content compared to other similar recipes.
Storage and Reheating
Stuffed meatballs can be stored in the refrigerator, covered, for up to 2 days. They can be eaten cold or quickly reheated in the oven or microwave, but the texture of the egg will be different after reheating. I do not recommend freezing, as boiled eggs do not thaw well.
Quick Info
Total time: approximately 1 hour
Preparation time: 20-25 minutes
Baking time: 35 minutes
Servings: 7 stuffed meatballs
Difficulty: medium
Recipe type: appetizer/holiday meal
Ingredients
7 eggs
600 g minced meat (a mix of pork and beef)
1 medium potato
1 carrot
1 raw egg
1 small onion
1-2 garlic cloves (optional, for flavor)
salt and pepper to taste
chopped fresh parsley
2 tablespoons breadcrumbs
For the coating:
1 raw egg
2 teaspoons mustard with pepper
breadcrumbs
flour (for coating the boiled eggs)
Preparation method
1. Place the eggs in cold water to boil. Once the water starts to boil, let them cook for 7-8 minutes for hard-boiled eggs.
2. Remove the boiled eggs from the water and immediately place them in cold water for 1-2 minutes, then peel them.
3. Grate the potato and carrot using a fine grater and squeeze out the excess liquid.
4. Finely chop the onion and garlic.
5. In a large bowl, combine the minced meat, grated and squeezed potato and carrot, onion, garlic, raw egg, salt, pepper, and chopped parsley.
6. Mix everything well, then add the 2 tablespoons of breadcrumbs and mix again until you achieve a homogeneous mixture.
7. Divide the meat mixture into 7 equal parts.
8. Prepare 3 plates: one with flour, one with the beaten egg mixed with mustard, and one with breadcrumbs.
9. Take each boiled egg, coat it in flour, then place it on a piece of meat spread in your palm. Wrap the egg completely with the meat, shaping it with your hand to cover it evenly.
10. Dip each meatball first in the beaten egg with mustard, then in the breadcrumbs.
11. Place the stuffed meatballs on a baking tray lined with parchment paper.
12. Bake in the oven at 180°C for about 35 minutes, until they turn a nice golden brown.
13. After baking, let them cool slightly before slicing. They can be served warm or cold.
Why I make this recipe often
I like that I can prepare everything in advance, and the meatballs keep well in the fridge. They are hearty and visually appealing on a platter, and the ingredients are simple and easy to find. They can be easily adapted based on what you have at home, especially for the filling. The recipe does not involve frying, which I find advantageous, especially for holiday meals when there are already plenty of heavy dishes.
Tips and Variations
Tips
If you want the eggs to have centered yolks, try using them at room temperature and gently rotating them while boiling.
Squeeze the potato and carrot well; otherwise, the meat will remain too moist and harder to shape.
Don't overcrowd the tray; leave space between the meatballs for even browning.
Substitutions
You can use just minced meat and spices, without vegetables, if you want a version closer to the classic Scotch egg recipe.
Chicken meat can be used, but the layer should be a bit thicker to prevent drying out.
For a gluten-free version, breadcrumbs and flour can be omitted, using specific alternatives instead.
Variations
You can add various herbs or even a bit of grated cheese to the meat mixture for a different flavor.
If you want a crispy exterior, the meatballs can be quickly fried in oil before baking, but I tend to skip this step.
Quail eggs can be used for a mini version, adjusting the boiling and baking times accordingly.
Serving Ideas
Stuffed meatballs can be served as an appetizer, cut into quarters or slices, alongside other snacks.
They are also good warm, with a simple side of potatoes or rice, but I most often place them on a platter for festive meals.
If there are leftovers, you can pack them for the next day.
Frequently Asked Questions
1. Can they be made in advance?
Yes, you can prepare the meatballs a day ahead. Keep them in the fridge and slice them just before serving.
2. If I don't have breadcrumbs, what can I substitute?
You can use crushed cornflakes or dried bread processed in a blender.
3. What should I do if the mixture sticks to my hands?
Wet your palms with a little cold water before shaping each meatball.
4. Can I use only beef or only pork?
Yes, but the texture and flavor will be different. The mix makes them juicier, but it works with just one type of meat as well.
5. How do I know when they are done?
When they are browned on the outside and the meat feels firm to the touch. You can test one piece if you're unsure.
Nutritional Values
The values are estimates for one whole meatball (out of 7): approximately 260-280 kcal, 18-20 g protein, 13-15 g fat, 12-15 g carbohydrates. The quantities may vary depending on the type of meat and how much vegetable remains after squeezing. The mixture is not fried, which reduces the fat content compared to other similar recipes.
Storage and Reheating
Stuffed meatballs can be stored in the refrigerator, covered, for up to 2 days. They can be eaten cold or quickly reheated in the oven or microwave, but the texture of the egg will be different after reheating. I do not recommend freezing, as boiled eggs do not thaw well.