Minced meat nests

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 1 m.-sized onion(s)
• 1 stale roll
• 1 clove(s) garlic
• 1 tbsp tomato paste
• 1 tbsp tomato ketchup
• 1 tsp mustard
• 2 tbsp paprika powder
• salt and pepper
• 300 g cheese (Emmental), freshly grated
• 5 eggs
• Grease for the tray

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Baked and filled meatballs

A rustic treat for cold days or after a long day at work. Soak the bread roll in water. Finely chop the onion. Finely grate the garlic clove with the back of a knife. Mix the minced meat with the garlic, onion, tomato paste, ketchup, mustard, and paprika. Blend one-third of the mixture with an egg and the softened, completely squeezed, and torn bread roll in a food processor until finely pureed. Mix again with the remaining minced meat mixture, seasoning with salt and pepper. Preheat the oven to 180 degrees Celsius. Form 4 large dumplings from the mixture, place them on a greased baking sheet, then make a generous, wide, and deep depression in the center, or form a bowl-like shape (pressing up the sides while still keeping them sturdy). Place a quarter of the grated cheese into each depression and a raw egg on top. Place in the oven and bake for about 15-20 minutes. Serve with fried potatoes or brown bread, pickles, a crisp salad, and a strong beer. Guests have also requested a creamy meat sauce, which goes very well with the cheese and egg.