Easter Meatballs


Easter Meatballs


  • 1/2 pound of ground beef
  • 1 onion
  • 1 cup of bread crumbs
  • salt and black pepper
  • cumin

For the filling

  • 4 hard-boiled eggs


Knead all ingredients very well, and rest in the refrigerator for 30 minutes sealed as. (During kneading, put cold water in a small bowl and wet your hands occasionally) Peel the shells of eggs. Chip some a little more than eggs pieces from rested meatballs. Flatten in your hands, and put the egg into the middle, smooth until they recovered. In the meantime, still wet hands. When the whole process is done, put meatballs in a muffin tray, and cook until they are browned, for about 20 minutes in the oven at 350-400 degrees. Serve with sauces.

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