Meatballs made with hard-boiled eggs and mustard

Ingredients

• 600 g of ground meat
• 2 onions
• 2 cloves of garlic
• 2 hard-boiled eggs
• Chopped parsley, to taste
• salt and pepper, to taste
• 2 eggshells
• 1 tablespoon of mustard
• breadcrumbs, as needed
• Vegetable oil, for deep frying

Dice the onion, garlic, and parsley finely. Sauté the onion in a frying pan until softened, then add the garlic and half of the parsley. Cook for 4-5 minutes.

Pour the the clarified cooking oil over the ground meat, then add the sautéed vegetables. Season with salt and pepper, add the remaining parsley, and mix well. Divide the mixture into 6 equal portions.

Whisk the eggs and mustard together in a bowl.

Pour in the breadcrumbs into another plate.

In the center of each portion, place a hard-boiled egg, then close the mixture into a ball. Roll the balls in breadcrumbs, dip them in the egg and mustard mixture, and then fry them in vegetable oil. Drain them and bake at 180 °C for 8 minutes.