Gehaktbal with Delicious Surprise in core

Egg mass …

1. Put on a saucepan with water and bring to the boil. Add 4 eggs and cook until hard (about 8 minutes). Drain and look briefly into the pot to scare off the eggs, that’s how I did it 😉 !!! Cold water also helps to put you off !!! Peel and chop the eggs and place in a bowl. Bake / fry the bacon until one of these has a nice, tasty brown gritty color, let it cool down and chop it again, fine. Then mix the bacon, the boiled and chopped eggs with 15 grams of soft butter. Season with pepper and chilli from the mill and add some freshly grated nutmeg and chopped parsley. Mix everything well and shape into small balls of the same size. Place on a board and turn to the prepared mince.

Minced mass …

1. Peel and dice the shallots with a little butter and sweat until translucent. Put the minced meat in a bowl, followed by 1 egg, 1 teaspoon baking powder, breadcrumbs, garlic, season with salt, pepper and chilli from the mill, add the sweated and cooled shallots and mix everything together well. Cover and let steep.
2. Bring the stock to a boil in a saucepan ….. It can be stock boiled down but also stock cubes, each according to his needs. Divide the prepared mince into 5 equal parts and form a ball from them. Cut 5 rectangles out of the foil and place them on the work surface. Place the minced meat balls on it and flatten it, place the egg ball on the flattened minced meat and carefully press it together and shape it into a ball. Live back on the foil and wrap it tightly, tighten it a little and close with a star twine and hang in the hot broth for approx. 15-20 minutes.
3. You can try it without the foil, but I think the weight of the mass would break them apart, so I tried this way and it worked. Thicken the broth brown with the roux, do not pour it away because it will be needed at the end.
4. Heat a pan with 2 tablespoons of oil and fry the minced meat balls from “all sides”. In the meantime, thicken the broth and bring it to the boil again and then put the minced meat balls back in there and let them infuse without fire in the thickened broth, covered with a lid.
5. I served the meatballs with a simple leek and bacon vegetable. I did without side dishes such as rice, potatoes, pasta or other things because it is a dish that has it all and you certainly don’t go home hungry.
6. So now I hope I haven’t forgotten and I hope you enjoy cooking and eating.