Juicy meatballs with egg and herb butter
Ingredients
- 9 eggs
- 2 garlic cloves
- Salt, to taste
- 2-3 sprigs of dill
- 2-3 sprigs of parsley
- 80g butter, softened
- 600g minced meat
- Black pepper, to taste
- 50 g breadcrumbs
- 4-5 tbsp oil
Utensils
- pan
- knife
- cutting board
- bowl
- frying pan
Instructions
- Boil six eggs, allow to cool, peel.
- Hide the eggs and remove the yolks.
- Peel the garlic, chop finely and grate with a pinch of salt.
- Finely chop the dill and parsley.
- Soften the butter in a bowl Mix together the garlic and herbs, season with salt.
- Carefully halve the cooked egg whites and fill with a little butter.
- Put the halves together and place in the fridge for 20-30 minutes.
- Add a raw egg to the minced meat, season with salt and pepper Season to taste.
- Mix everything thoroughly.
- Separate the minced meat mixture into 6 equal parts.
- Form each part into a flat patty.
- Put the assembled egg whites in the centre.
- Cover all sides with the minced meat, equal-sized meatballs Shape.
- Whisk the remaining eggs with a pinch of salt.
- Dip the meatballs into the eggs, roll in the breadcrumbs.
- Heat the vegetable oil in a frying pan.
- Fry the meatballs for about 3-4 minutes on each side until cooked .
Cooked egg yolks are not needed in this recipe and can be used in salads or sauces.
