Meatballs Stuffed with Eggs and Cheese

Dice the onion then mix it with the meat in a big bowl. Set aside.

Combine the breadcrumbs with the milk and let them soak for a few minutes. Add this into the meat and onion mixture along with one egg. Season with the pepper, nutmeg, salt and dried seasonings to your taste. To get tender meatballs, gently massage the meat mixture against the bowl walls until it gets smooth and sticky.

Grate the cooled hard boiled eggs into a small bowl. Grate the cheese and mix it in with the eggs.

Preheat oven to 350ºF (180ºC).

Now wet your hands and form medium-size balls (2-3 inches in diameter). Set them in a greased roasting tin while you roll all of the meat into meatballs. Then make a hole in every meatball. Put teaspoon of the cheese-and-egg mixture into the hole and pinch the meat around the filling with your fingers to close.

Cover the roasting tin with foil and put it into the preheated oven to cook the stuffed meatballs for 45 minutes at 350ºF (180ºC).

Serve them with rice and vegetables—or mashed potatoes are also good.