Egg Stuffed Meatballs

Steps to make Egg Stuffed Meatballs

1. 1

   Boil eggs

   10
   

   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.

2. 2

   Peel eggs

   3
   

   Peel the eggs and set aside.

4. 3

   Saute onions

   5
   

   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.

5. 4

   Preheat oven

   5
   

   Preheat the oven to 350 ℉ and spray a muffin pan with cooking spray. Set aside.

6. 5

   Combine ingredients for meat mixture

   3
   

   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.

7. 6

   Pulse

   1
   

   Transfer the meat mixture to a food processor and pulse 5 times. Do not process the meat mixture too long.

8. 7

   Shape meatballs

   5
   

   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.

9. 8

   Bake

   20
   

   Bake in the oven for 20 minutes. Remove from the oven.

10. 9

    Transfer to baking sheet and continue to bake

    5
    

    Gently transfer the meatballs from the muffin pan to a baking sheet. Return the meatballs to the oven and bake for another 5 minutes.

11. 10

    Serve
    

    Serve with a side of choice. Enjoy!