Ingredients serves 8:
2.2 lb/1 kg ground pork or veal (shoulder or rump), 1 medium onion (1 tablespoon onion cream), 1 cup parsley, 3 tablespoon cooking oil, 7 oz/2 dl breadcrumbs, 2 1/2 dl cooking (light) cream, 2 eggs, 2 large crushed garlic cloves (1 teaspoon garlic cream), 1 level teaspoon salt, 1/4 teaspoon ground black pepper, 1 heaping tablespoon quality paprika, 1 teaspoon marjoram, 8 hardboiled eggs, 4-5 tablespoon breadcrumbs for shaping the patties, 5-6 tablespoon cooking oil for the baking
Slice the meat into strips and put through a meat grinder set on fine. Peel and mince the onions fine along with the parsley. Wilt both in oil in a skillet on medium heat for about 4-5 minutes. If using onion cream it needn’t be put in the oil. Add to the meat along with the other ingredients, except the hardboiled eggs, and knead together well. Divide the mixture into two. Either wet your hands or coat them with breadcrumbs and on a surface dusted with the breadcrumbs press each into rectangles about a finger’s thickness and 10”/25 cm long. Make an indentation with the edge of your hand and place the hardboiled eggs inside. You may wish to cut a bit off the eggs’ ends so they line up better. Fold the meat mixture over the eggs from both sides, smooth, and roll slightly in the breadcrumbs lest they open up
during baking. Oil a baking pan about 8”x10”/20×25 cm and place the rolls inside. Brush the tops with oil and bake in a preheated oven on medium heat (360°F/180°C; 330°F/165°C convection oven) for about 40 minutes. It is delicious hot or cold, served sliced with mashed potatoes or a salad, respectively.
Words of Wisdom
The dish can be prepared the same way from ground turkey thigh. The mixture may also be seasoned with
mild or hot Red Gold (cherry pepper paste).
Preparation time: 1 hour 20 minutes
Calories per serving: 681
Skill: Easy to prepare