Main courses
Main courses
Meatballs stuffed with hard-boiled eggs
Two large oven-baked meatballs each enclose a hard-boiled egg. They are coated in breadcrumbs and topped with butter, with a simple mixture of meat and Parmesan around the filling.
From Nonna Adele’s kitchen
- Cooking
- About 30 minutes in the oven, checking the centre
Temperatures: Oven 180 °C; at least 74 °C at the centre
LET’S GET COOKING
Method
Beat the raw egg and divide into two portions. Add half the egg, Parmesan, chopped parsley and garlic, and salt to the meat.
Mix and divide into two portions. Flatten them, place a peeled hard-boiled egg in the centre of each and close the meat around it.
Put flour, the remaining beaten egg and breadcrumbs in three separate containers. Coat the meatballs first in flour, then egg and finally breadcrumbs.
Place the meatballs in a baking tray and divide the butter over their tops. Bake in a preheated oven at 180 °C for about 30 minutes.
Use a clean food thermometer to check that the centre reaches 74 °C; continue cooking if necessary. Serve with washed and dried salad.
MORE FROM OUR KITCHEN
