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A great idea for a festive meal, very tasty and easy to make!
- 300g lean pork without bacon
- 300g beef
- 1 large onion or 2 suitable onions
- 2 cloves of garlic
- 1 bunch of mixed greens (green onions, dill, parsley)
- 6 boiled eggs
- 2 raw eggs
- 1 tablespoon mustard
Preparation time: less than 60 minutes
RECIPE PREPARATION Meatballs with eggs or Meatballs stuffed with eggs:
Chop the meat and mix it in a bowl. In a pan, fry the onion in oil for about 1 minute, then put the crushed garlic and half a bunch of the chopped greens (I just put parsley), leave for a few minutes and turn off the heat. Drain the excess oil and put the hardened vegetables over the meat. Add the rest of the chopped greens (in my case only parsley) and season with salt and pepper to taste. Mix all ingredients well until smooth.
Divide the meat into 6 equal parts, and flatten each part a little in the palm and put a boiled egg in the middle, then form a ball. We do the same with the other 5 parts.
Separately beat eggs with mustard, and put plenty of breadcrumbs in a plate. We pass each ball through the breadcrumbs, then through the egg and mustard mixture and again through the breadcrumbs.
Fry the meatballs in oil on all sides until nicely browned, then transfer them to the preheated oven for another 15 minutes.
After taking them out of the oven, let them cool well, ideally they should stay in the fridge for a few hours, then we can serve them as an appetizer at a festive meal; cut into slices
looks like a roll. But also with a gasket.
This recipe is for 4 meatballs filled with eggs, the rest of the meat can be used for simple meatballs. I consider them ideal for a festive family meal.
Put eggs to boil for 10 minutes. The number of servings depends on how many eggs you boil.
Meanwhile, in a large bowl, mix the minced meat well with the eggs, garlic, spices and greens.
After the eggs have been boiled, they are cooled under a stream of cold water, peeled, and then a sphere of meat is formed in the hand around an egg. They are rolled in fried sesame. Thus, 4 stuffed meatballs are obtained. Place in the pan on a baking sheet and bake for 30 minutes.
The rest of the meat mixture can be used for simple meatballs. Small spheres are formed in wet hands, which are then rolled in flour and fried in hot oil until browned.
Appetizers with eggs
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If you want to paint eggs in a natural shade of yellow, all you have to do is prepare a mixture of 120 ml of hot water, 2 tablespoons of vinegar and 3 tablespoons of turmeric (or turmeric). Leave the eggs already boiled in the mixture for 30-60 minutes, or if necessary, extend the time until you get the desired shade.
Although it sounds counterintuitive, you can get a gorgeous and natural shade of blue at the same time, using red cabbage. Combine 350 ml of water with 3 tablespoons of vinegar and half a cabbage, cut into pieces. Boil the composition until the water turns very intense, add the already boiled eggs, turn off the heat and leave them for 60-80 minutes, or until you get the desired color.
Turkey breast meatballs stuffed with quail eggs
Turkey breast meatballs stuffed with quail eggs are great for a special appetizer, but also to convince the little one to eat vital proteins. The recipe is not as difficult to prepare as it seems from its name, and the result is really delicious.
Bread Meatballs Filled with Cheese and Ham
In a bowl put sliced bread and enough milk to cover it, and after a few minutes, when the bread has already softened, remove from the milk, squeeze well in the morning to remove the remaining milk and crumble.
Then put the bread crumbs in another bowl, and over it put the egg, tablespoon of flour, tablespoons of Parmesan, salt, pepper, paprika, garlic cloves, carrots and half a grated pepper, chopped parsley leaves and mix all ingredients very well.
Then the meatballs are formed from the composition, and in the middle of each meatballs are placed the pieces of cheese and ham.
The formed meatballs are placed in a tray in which before baking paper and a little olive oil were put, and the tray is put in the oven, until they are fried (it takes about 25 minutes at 180 degrees).
Remove from the frying pan on a kitchen napkin and leave to cool. Serve cold!
Eggs stuffed & # 8211 video recipe
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Recipe of stuffed eggs it's ideal when you have Easter eggs left and you don't know what to do with them. This is one of my family's recipes, the one my mother always made on different occasions. Easter was one of these occasions because in our house it is they always painted a lot of eggs. Of course, they always stayed and my mother made them stuffed eggs. Sometimes she adds to this composition a box of liver pate, but I gave up the addition of pate, because the composition already seemed quite heavy, and the pate would have made it even harder.
Of course you can put pate, if you like, without any problem. You can also add dill, paprika and other spices that you like. There is nothing nailed down, but I really ask you to personalize this recipe for stuffed eggs, and others, according to your taste. I chose to fill eggs with pos. This is for a more elegant presentation, but you can also use two teaspoons to carefully fill each egg. After all, taste is the most important thing, and to fill it, you can also fill it with a bag with a cut corner.
This is one of the dishes that is not missing from any holiday meal. I remember that stuffed eggs were the first to fly off the plateaus. For Easter, this recipe is prepared a little later, right after the three days of celebration. This way we can use the remaining boiled eggs. After filling the eggs, you must cover them with plastic wrap and keep them cold until ready to serve. Another idea would be to put the unfilled egg whites in the fridge, along with the filling, and before 10 minutes of serving, fill the eggs.
These stuffed eggs can be served for any party, for the holidays or simply whenever you want. For a more dietary option you can replace mayonnaise with yogurt, sour cream or cream cheese. Decorate them with pieces of pickled cucumber or some greenery. Parsley, dill and green onions go very well. For another appetizer idea, you can try my recipe appetizer check. It is very easy to prepare and very tasty.
- 6-10 boiled eggs
- sunflower oil
- salt pepper
- a few olives
The eggs are washed with warm water, then boiled in a bowl - pour enough water to cover them. Add 1 tablespoon of salt to 1 liter of water and boil them under the lid for 7 minutes, from the moment the water boils.
We take them out with a spoon and rinse them under a stream of cold water, after which the skin and skin inside are removed. Cut the boiled eggs in half lengthwise.
Remove the yolks and place in a bowl. The egg whites are placed on a special egg tray.
Crush the cooled yolks with a fork, add 2-3 tablespoons of warm water at room temperature, mix until a homogeneous paste is obtained.
Gradually add oil and mix in the same direction until you get a fine-textured mayonnaise. Add a tablespoon of mustard, salt and pepper to taste.
Put the mayonnaise in a bag and fill the egg whites with the desired amount. Decorate these delicious eggs stuffed with paprika and sliced olives.
Ingredients for the Scottish Egg recipe, minced meatball recipe, stuffed with boiled eggs
- 4 eggs
- 400 g minced pork
- 150 g flour
- 150 g pesmet
- 1 beaten egg
- Salt pepper
- 5 g Ground thyme
- 5 g Ground basil
- 5 g ground rosemary
- 700 ml cooking oil
Preparation for Scottish eggs, recipe for minced meatballs, stuffed with boiled eggs
How to make sticky boiled eggs
Put 1-2 fingers of water in a pot and bring to a boil. After it starts to boil, add the 4 eggs with a spoon and be very careful not to crack them and put a lid on them. We leave them for 4 minutes so that the egg white hardens but the yolk remains soft. Put cold water over the eggs and set aside to cool.
After they have cooled, they are peeled and wiped off with a napkin, so that it is easier to handle later.
The composition of meatballs
The minced meat is seasoned and kneaded well to mix the spices. It is divided into 4 equal parts. Put a meatball on a plastic sheet and cover with the other side of the sheet and then press until it is half a cm thick. In this way it will be made evenly and will not stick to the hands.
Scotch eggs, recipe for minced meatballs, stuffed with boiled eggs
Take one egg at a time and place it over the meat and wrap it in it, closing the last part with your fingers and shaping it a little. It is advisable to moisten our fingers continuously when working with minced meat.
How to fry Scottish meatballs?
Heat the oil in a 1 L pot. In the meantime, we will pass each ball through the flour, then through the egg and then through the breadcrumbs. Fry in an oil bath, over medium heat, turn on all sides until golden and well penetrated.
I recommend checking a meatball after about 5-6 minutes of frying and seeing how it is inside.
Presentation and serving for the Scottish Eggs recipe
Serve on a bed of mashed potatoes or salad, as desired.
The average grade given by the jury for this recipe is 9.75.
Recipes with Gina Bradea & raquo Recipes & raquo Scottish eggs, recipe for minced meatballs, stuffed with boiled eggs
The aperitif that needs no introduction. My version today is a basic one. You can make various fillings: liver, pork / beef offal, tuna, chopped greens.
An excellent recipe for those who fast with eggs. Details about this post can be read in this article.
- 4 eggs
- 2 tablespoons homemade mayonnaise
- 1 teaspoon mustard, optional
- chopped greens, hot / sweet paprika, optional
The eggs are washed, then boiled. To get boiled eggs hard inside, put them in water and boil for 7-8 minutes from the moment the water starts to boil. Remove to a bowl with very cold water. After a few minutes, peel the eggs, cut them in half lengthwise and remove the yolks. They are chopped in a bowl with a fork, add mayonnaise, mustard, salt, spices. I also put some dried chives.
Homogenize the composition, which fills the egg white halves.
For the more presentable version, when you have guests, you can use a posh. In this case, the filling will be passed with the blender.
TOTAL: 270 grams, 632.4 calories, 30.4 protein, 55.4 fat, 3.1 carbohydrates, 0 fiber
Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.