Treat yourself to this Italian-style gem: Egg Stuffed Meatballs! This easy and delicious recipe is inspired by stuffed polpette, aka giant meatballs, from the Puglia region of Southern Italy. Tender, juicy beef meatballs stuffed with whole eggs and baked in the oven are utterly irresistible. Skipping the browning step and baking the shaped meatball in a muffin pan delivers all of the flavor with much less work. Pair them with steamed rice, pasta, or creamy mashed potatoes – and you have yourself a well-rounded meal.
The meat mixture is simple – lean ground beef, sautéed onions, garlic, oat flour, an egg, flavorful spices and fresh herbs – and comes together in a food processor in just a few pulses. The recipe is gluten-free (make sure to check the labels of Worcestershire sauce, mustard, and oats) and dairy-free.
To make the Egg Stuffed Meatballs, you will need the following ingredients:
Place 6 eggs in a pot with cold water. Add a lemon wedge or lemon juice. Bring the water to a boil. Once at a boil, turn off the heat, cover the pot with a lid, and let the eggs sit for 8 minutes. Remove the eggs to a bowl with ice water.
Peel the eggs and set aside.
In a small skillet over medium heat, heat 2 tablespoons butter or oil and add 1 finely chopped onion. Sauté, stirring often, until soft, about 5 minutes. Set aside to cool slightly.
Preheat the oven to 350 ℉ and spray a muffin pan with cooking spray. Set aside.
To a large mixing bowl, add 2 pounds ground beef, 4 crushed garlic cloves, ½ cup oat flour, 2 tablespoons Worcestershire sauce, 2 tablespoons mustard, 1 teaspoon chili flakes, 2 teaspoons cumin powder, 1 ¼ teaspoons salt, 1 egg, and 1 handful chopped parsley and mix well.
Transfer the meat mixture to a food processor and pulse 5 times. Do not process the meat mixture too long.
Take ¼ cup of the meat mixture and flatten it into a disc. Make a depression in the center and place 1 boiled egg into the depression. Top the egg with another ¼ cup of the meat mixture and wrap and form the meat mixture into a ball around the egg. Make sure to seal it well with no cracks or gaps. Place meatballs in muffin pan.
Bake in the oven for 20 minutes. Remove from the oven.
Gently transfer the meatballs from the muffin pan to a baking sheet. Return the meatballs to the oven and bake for another 5 minutes.
Serve with a side of choice. Enjoy!
So delightful, loved it
Superb! I made these meatballs for my friends last weekend and they loved them! The yolks oozing out were such a surprise. Pure bliss.
Amazing! I made these Egg Stuffed Meatballs for my husband's birthday dinner. He couldn't believe how delicious they were! It was so easy to prepare and everyone loved them. Definitely a new family favorite!
Tasty and easy! I made these meatballs for friends, and we had a blast cracking open the gooey egg. Everyone loved it!
Simplicity at its best. I made these egg stuffed meatballs for my family's Sunday dinner, and they were a hit. The kids loved the surprise of the egg inside. This recipe made me feel proud as a dad to whip up something so delicious with so little hassle.
Superb! My kids loved these meatballs, and they were super fun to make together. We never had stuffed meatballs before, and this recipe was easy and delicious. They couldn't get enough of the gooey egg inside. Definitely adding this to our regular meals!
Deliciosas y faciles.
These meatballs were awesome! I made them for my friends and everyone loved them. So easy to prep and full of flavor.
