Mock hare variation "Gehacknestjes"

Ingredients for 4 servings:

• 1 kg minced meat, mixed
• 1 egg(s)
• 3 eggs, hard-boiled
• 1 roll
• Water for soaking
• 1 large onion(s)
• salt and pepper
• Sugar
• 1 bunch of parsley
• e.g. breadcrumbs
• 4 tbsp tomato paste
• 750 ml meat broth
• 1 tsp flour or potato starch
• some cold water to mix

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

in German also called swallow’s nests

Let the hard-boiled eggs cool, then peel them. Finely dice the onion and fry in a large pan. Let cool. Soak the bread roll and then squeeze it dry. Mix the minced meat with the bread roll, salt, pepper, parsley, a small pinch of sugar, and the cooled onions well. Divide the minced meat mixture according to the number of hard-boiled eggs. Wrap each egg in a meatball. Spread it well so the balls don’t burst during cooking. Coat the balls in the remaining egg and breadcrumbs, then fry them on all sides in the large pan. Deglaze with the meat broth. Place the lid on the pan and simmer for 20 minutes at low heat. Remove the balls from the meat broth, halve them, and place them egg-side up in a preheated casserole dish. Keep warm in the oven at 100°C. Season the meat broth with the tomato paste and season to taste. Mix a little flour or potato starch with cold water and add it to the sauce to thicken it. Cook for a few more minutes. Pour the sauce into the casserole dish between the halved meatballs. Garnish with parsley. Serve with mashed potatoes.