Two kinds of stuffed ham and beef balls

Ingredients for 4 servings:

• 500 g minced beef
• 1 egg(s), raw
• 8 slice(s) of air-dried ham
• 2 eggs, soft-boiled
• 2 tbsp red pesto
• 2 tbsp mountain cheese
• 1 tbsp, heaped fennel seeds
• 1 tsp, sautéed chili pepper(s) (chipotle, red), crushed
• 1 tsp spice mix for aglio e olio
• 1 tsp spice paste (Chakalaka)
• 1 tbsp mustard (barbecue mustard)
• 1 tbsp tomato paste
• n. B. Pfeffer
• e.g. sea salt
• some oil for frying
• some BBQ sauce for brushing

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

with soft-boiled egg or pesto and mountain cheese filling

Boil the eggs for 4 minutes, peel carefully, and set aside. Dry-roast the fennel seeds in a pan over medium heat, let cool, grind a little in a mortar, and set aside. Cut the mountain cheese into small cubes, add the pesto, and mix lightly. Arrange the ham slices in a cross shape on the worktop so that each meatball can be completely wrapped. Mix the ground beef with the fennel seeds, chili chipotle, agio e olio, chakalaka, barbecue mustard, tomato paste, pepper, and salt. Mix well by hand and let stand for about 15 minutes. Quarter the seasoned mixture and form a patty with your hands, leaving a slight hollow in the center. Place a soft-boiled egg in the hollow and carefully spread the meat mixture around the egg. Then place the meatball on the ham cross and wrap it around. Repeat with the pesto and mountain cheese filling. Fry the wrapped meatballs in a hot pan for about 5-6 minutes on each side. After turning them over, brush the tops with your choice of BBQ sauce. Let them rest for about 5 minutes before serving. Ideally, the egg yolk should still be slightly runny. The ham and meatballs can, of course, be served halved to sample both flavors at once.