Meatball in egg

Ingredients for 2 servings:

• 2 eggs, hard-boiled
• 30 g meatball(s), ready fried
• 1 pinch of chili pepper(s), ground, marinated in olive oil
• salt and pepper
• e.g. Parmesan, grated
• 8 grapes, green or red
• 8 small basil leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Starter for two

Peel the eggs and halve them lengthwise. Remove the yolks. Place one yolk in a bowl; the other can be used for something else. Preheat the oven to 180°C (top/bottom heat). Add half of the meatballs with the pickled chili to the yolk and knead with a fork. Knead in the remaining meat and season with salt and pepper. Season carefully; the chilies are spicy. Fill the egg halves with the yolk-meat mixture. Line a shallow baking dish with parchment paper cut to size. Place the egg halves in the pan. Grate the Parmesan cheese over the top. Bake in the oven for approx. 12-15 minutes. Rinse the basil leaves and halve the washed grapes lengthwise. Place one grape half, one basil leaf, and another grape half on toothpicks. This creates a closed grape with a leaf sticking out. Place two toothpicks on each baked egg half. Arrange on a platter, garnish and serve.