Meatballs Filled with Egg and Dill

Summary

Prep Time	20 mins
Cook Time	20 mins
Total Time	55 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Soak the bun in water.
For the filling, boil 2 eggs hard, chop them into small cubes, mix with chives and dill and season with a little salt and pepper.
On the fine grater, grate an onion into the minced meat mixture and press the garlic into it. Add the squeezed bread roll and an egg, season with salt, pepper and oregano and mix well.
For the breading, put 2 - 3 tablespoons of flour in a bowl. Whisk 2 eggs in another bowl.
Add 1 - 2 tablespoon of the beaten egg to the chopped egg and dill mixture so that the filling gets some binding.
Now, with moistened hands, take a piece of the minced meat mixture the size of a tennis ball and flatten it into a small flat cake in your hand. Place 2 teaspoons of filling on each, close the edges and form compact meatballs. Roll in the flour and place on a plate.
Before each meatball, you should moisten your hands again.
From 500 g minced meat you get about 8 - 9 filled meatballs.
When all the meatballs are ready, let the pan get hot with a little oil.
Turn the meatballs again in the flour, then in the beaten egg and fry on both sides in a hot pan. After turning in the pan, you should cover the pan, reduce the heat and let the meatballs cook well under the closed lid.
This goes well with mashed potatoes and pickled, fermented vegetables. There are recipes for this in my profile, e.g., sour cucumbers or sour tomatoes.
Filled meatballs (zrazy m`jasni) are very traditional in Ukraine and are also prepared with other fillings, e.g., with mushrooms or cheese.

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