Stuffed delicatessen meatballs "Strammer Max"

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 cooked ham
• 3 slices of processed cheese
• 8 quail eggs

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

Soak the stale bread rolls in warm milk. Peel two shallots, dice them into small pieces, and sauté them 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 1 tablespoon of capers into the minced meat mixture and mix everything well. Using 9cm dessert rings, form 16 patties, each weighing 50g. Leave 8 patties in the rings. Using a 4cm dessert ring, cut out 8 circular pieces of ham and cream cheese and place 1 piece of ham and 1 piece of cream cheese in the center of each ring. Carefully slice the quail eggs open on the side with a small serrated knife and fry them into fried eggs. Using the 4cm dessert ring, cut out circular pieces of the fried eggs and place one in each dessert ring. Place the remaining 8 patties on top and press down firmly. Remove the double patties from the dessert rings and fry in a pan until dark brown. Then decorate and serve.