Stuffed delicatessen meatballs "Roulades"

Ingredients for 4 servings:

• 800 g minced meat, mixed
• 1 ½ rolls, stale
• ½ liter of milk
• 2 shallots
• 2 m.-sized eggs
• 2 tbsp mustard
• 1 tbsp capers (nonpareils)
• 2 tsp salt
• 2 tsp white pepper
• 2 slices of Black Forest ham
• 8 small gherkins
• 8 small shallots
• 8 tsp mustard

Instructions

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

Soak the stale bread rolls in warm milk. Peel two shallots, dice them into small pieces, and sauté them in a little oil in a pan. Season the minced meat with salt and pepper. Squeeze the water out of the soaked bread rolls and add them. Whisk two eggs and add them to the minced meat. Mix the sautéed shallots, mustard, and capers into the minced meat mixture and mix everything well. Using 9cm dessert rings, form 16 50g patties. Leave 8 patties in the rings. Using a 4cm dessert ring, cut out 8 circular pieces of ham. Place one piece in the center of each dessert ring and spread a teaspoon of mustard on each piece. Cut the gherkins into small pieces and scatter them on the mustard. Thinly slice the pearl onions and scatter them on the gherkins. Place the remaining 8 patties on top, pressing them firmly around the edges. Remove the double patties from the dessert rings and fry them in oil in the pan until dark brown. Decorate, arrange and serve the finished meatballs.