Meatballs filled with egg and dill

Ingredients for 4 servings:

• 500 g minced meat
• 1 onion(s)
• 1 garlic clove(s)
• 5 eggs
• 1 roll
• 3 tbsp flour
• 1 tbsp dill, finely chopped
• 1 tbsp chives, finely chopped
• oregano
• salt and pepper
• Oil for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Zrazy m’jasni, traditional Ukrainian cuisine

Soak the bread roll in water. For the filling, hard-boil 2 eggs, dice them finely, toss with chives and dill, and season with salt and pepper. Using a fine grater, grate an onion into the minced meat mixture and press in the garlic. Add the squeezed-out bread roll and an egg, season with salt, pepper, and oregano, and mix well. For the breading, put 2-3 tablespoons of flour in a bowl. In another bowl, whisk 2 eggs. Stir 1-2 tablespoons of the whisked egg into the chopped egg and dill mixture to give the filling a little binding. Now, with moistened hands, take a tennis ball-sized piece of the minced meat mixture and flatten it in your hand to form a small patty. Place 2 teaspoons of filling on each piece, seal the edges, and form compact meatballs. Roll them in the flour and place them on a plate. Moisten your hands again before making each meatball. 500g of ground meat yields approximately 8-9 stuffed meatballs. Once all the meatballs are formed, heat a pan with a little oil. Coat the meatballs again in flour, then in the beaten egg, and fry in the hot pan on both sides. After turning them in the pan, cover the pan, reduce the heat, and let the meatballs cook thoroughly with the lid closed. Serve with mashed potatoes and pickled, fermented vegetables. There are recipes for these in my profile, such as pickled cucumbers or sour tomatoes. Stuffed meatballs (zrazy m’jasni) are very traditional in Ukraine and are also prepared with other fillings, such as mushrooms or cheese.