Meat and egg meatballs recipe

Recipes for Easter 2022: meat and egg meatballs

Between Easter barbecues and Easter Monday trips out of town, deciding what to bring to the table as finger food or an alternative to the barbecue is always a challenge, so here is one of the most fun Easter recipes to prepare and eat. The egg meatballs with surprise manage to please both adults and children thanks to their super cute creation. They are not the usual meatballs because in this recipe we have fun recreating real edible eggs, how? With shelled and boiled eggs, a tasty filling of meat and herbs and a dip in hot oil to create a nice crunchy crust that recalls the shell of eggs.

A nice idea to present a tasty and substantial appetizer or aperitif that will entertain all guests. If you want to create mini meatballs more suitable for finger food aperitifs, we recommend replacing chicken eggs with quail eggs. Perfect for surprising guests at Easter lunch, few easily available ingredients and super quick to cook: let's find out how to prepare them!

The recipe for eggs with surprise: perfect for Easter lunch

Ingredients: egg and meat meatballs for 8 people

• 10 large chicken eggs or for the quail finger food version
• 1 large lemon
• 500 g of minced meat
• 200 g of cooked ham of your choice
• parsley to taste
• breadcrumbs to taste
• 00 flour to taste
• seed oil for frying to taste
• Salt and Pepper To Taste

Method for Easter meatballs with surprise

First, boil the eggs in unsalted water for at least 5 minutes so that they firm up. Drain, let cool and shell them.

Now chop the cooked ham with some parsley to taste. Take the ham and add it to the minced meat in a large bowl and mix everything together to create a nice homogeneous mixture. Now add 1 egg, salt and pepper.

Now take the eggs and dip them in the flour and coat them with the minced meat and ham mixture. We dip the obtained meatball again in the flour, in the beaten egg and then in the breadcrumbs (if you want you can put some chopped herbs in the bread).

Now it's time to fry! We heat plenty of seed oil in a pan and, as soon as it is up to temperature, immerse the meatballs and fry them - taking care to turn them often - until they are nice and golden on the surface.

Drain with a slotted spoon, let cool and - to add a spectacular touch - cut them in half and serve on a bed of salad or raw vegetables to taste and with a few slices of lemon. Simple and effective!