Ingredients
6 medium hard-cooked Eggs peeled
½ kg ground Beef
1 tbsp. chopped Parsley
1 medium Onion, chopped in a blender
1 ½ tsp. minced Garlic
1 tsp. White Pepper
1 ½ tsp. Thyme
1 tsp. salt
1 tsp. hot Pepper adjust to taste
½ cup fine Breadcrumbs
2 Eggs
For Coating Meat Balls
½ cup Flour
2 medium Eggs lightly beaten
1 cup seasoned Breadcrumbs
Instructions
When boiling eggs, it’s best to let them cook about 1-2 minutes less than your desired outcome. Overcooked eggs will leave you with a less appetizing gray ring around the yolk.
Cook the eggs for hardly 10 minutes. Immerse immediately in cold water and then peel. Set aside.
1. Add to the minced meat, 2 whisked eggs, half cup fine breadcrumbs, garlic, red hot pepper, thyme, diced onions, white pepper, and salt. Mix thoroughly. Divide into equal portions and then shape into a thin round, flat enough to fit around the egg. Mix well to form a smooth paste. Divide into 6 equal portions.
2. Gently wrap the meat around the boiled egg as evenly as possible making sure there are no cracks or opening.
3. Lightly roll the boiled eggs in the flour, shaking off excess, followed by the egg mixture egg.
4. Roll in breadcrumbs mixture to coat.
Frying
In a large, saucepan pour vegetable oil, until it is at least 2 inches deep, heat to 350 degrees F. Fry the meatballs until meat is thoroughly cooked and no longer pink, for about 5 -8 minutes until it is golden brown.
Remove with a positioned spoon and drain on paper towel.
For the Sauce
3 to 4 tbsp. Vegetable Oil
1 Onion, cut into small pieces
3 Garlic Cloves, chopped
3 medium Tomatoes, peeled and sieved into a puree
1 small box 200g Pomi strained Tomatoes
1 cup Warm Water
1/2 tsp. Salt
1/2 tsp. Black Pepper
1/2 tsp. Red hot Pepper
4 or 5 Carrots, depending on the size, cut to slice
Prepare the Gravy
Heat the cooking oil in a deep cooking pan, add the chopped onion and garlic, fry until golden colored. Add the sliced carrots and fry 3 more minutes. Add the tomato sauce with the box of Pomi, along with salt and spices, add the one cup of warm water, and bring to a boil. Now you can place the meatballs in the tomato sauce and get them cooked on low heat for around half an hour or more until the sauce becomes thicker.
Serve warm or at room temperature, with cooked rice for sopping up the sauce.
