Ground Meat Balls with Egg Filling

Ingredients

• 4 hard-boiled eggs
• 250 g mixed ground meat
• 150 g mortadella
• 1 day-old roll
• 0.25 l lukewarm milk
• 4 tbsp grated Parmesan
• 0.5 bunch Parsley
• 1 egg yolk
• salt (pepper)
• 5 Tbsp breadcrumbs
• olive oil
• 4 tomatoes
• lettuce leaves

Instructions

1. 1.

   Soak the roll in milk, squeeze out excess liquid and mix with ground meat, egg yolk, parmesan, salt and pepper. Wash and finely chop parsley and fold into the mixture. Dice mortadella finely and add.

2. 2.

   Peel eggs and halve them. Wrap one half of each egg in the meat mixture and coat with breadcrumbs. Heat plenty of olive oil and fry the meatballs in batches until golden. Cut tomatoes into eighths. Arrange lettuce leaves on a plate, garnish with tomato pieces and top with the meatballs.