Filled delicatessen meatball with asparagus

Ingredients for 4 servings:

• 800 g minced meat, mixed, 1:1/2
• 1 ½ rolls, stale
• 500 ml milk
• 1 shallot(s)
• 2 m.-sized eggs
• 2 tbsp mustard
• 1 tbsp capers (nonpareils)
• 2 tsp salt
• 2 tsp white pepper
• 1 jar asparagus, white
• 4 slices of cooked ham
• 8 quail eggs

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Soak the stale bread rolls in warm milk. Peel two shallots, dice them into small pieces, and sauté them in a pan. Season the minced meat with salt and pepper. Squeeze the water out of the soaked bread rolls and add them. Whisk two eggs and add them to the minced meat. Mix the sautéed shallots, mustard, and 1 tablespoon of capers into the minced meat mixture and mix everything well. Using 9 cm dessert rings, form 16 patties of 50 g each. Leave 8 patties in the rings. Using a 4 cm dessert ring, cut out 8 round pieces of ham. Whisk the quail eggs and use them to make scrambled eggs. Place the ham pieces in the center of the 8 dessert rings, arrange the asparagus on top, and cover with the scrambled eggs. Place the remaining 8 patties on top of the filled ones and press down firmly. Remove the double patties from the dessert rings and fry in the pan until dark brown. Decorate the finished meatballs with an asparagus tip and serve.