Grandma's stuffed meatballs
Want to liven up a rather bland meatloaf with new elements? Fill it with an egg mixture, quality sausage and capsicum. Then bake it well and serve with a suitable side dish. The extra work will pay off in a colorfully interesting cut and the satisfaction of your diners.
Ingredients · Servings 1
- 1 kg of minced meat
- salt
- ground pepper
- 2 large onions
- garlic
- 1-2 tablespoons of ground meat seasoning
- 1-2 tablespoons marjoram
- a little grated nutmeg
- breadcrumbs (as needed)
- To coat the sheet:
- 1-2 tablespoons mustard
- Egg mixture:
- 6 eggs
- 1 tablespoon butter
- salt
- Further
- 1-2 sausages (tramp cigar)
- 1 red pepper
- For rubbing:
- 1 egg
- 1 tablespoon sweet paprika
Method · 1 h 40 min
- Mix all the ingredients for the meatballs in a bowl.
- Place half of the prepared seasoned meat mixture on the plastic wrap. Form a sheet.
- Fry lightly salted beaten eggs.
- Lightly spread the meat with mustard, layer the eggs on top. Then place the sausage lengthwise, and finally the red bell pepper cut into strips. Roll up the meatloaf well using foil.
- Place on a baking sheet with oil, smooth it out thoroughly with your hands. Brush with egg and paprika, or just sprinkle with cumin.
- Bake in a preheated oven at 180 °C for about an hour.
