When Meatballs Go Easter

Due to their associations with birth and rebirth, eggs are practically synonymous with Easter, their unmistakable oval shape the model for numerous sweets associated with the holiday. Come Easter, a savory iteration of the beloved protein rests upon tables around Italy: hard-boiled and stuffed inside meatballs.

A Pleasant Surprise

Stuffing a meatball with a hard-boiled egg might seem like no small feat, but it's actually rather simple. Prepare a classic meatball mixture from minced meat, eggs, Parmigiano, and breadcrumbs, then use it to “build” a meatball around the hard-boiled egg. Easter Meatballs RecipePrepare the hard-boiled eggs by immersing the eggs in a saucepan with cold water, covering, and bringing it to a boil. Switch off the heat and let the eggs sit in the pan for around 9-10 minutes. Drain and place them under a stream of cold water, then gently peel them.

The meatball mixture is made by mixing 1 lb. ground veal and pork, 1 large egg, 2 Tbsp. grated Parmigiano, salt, pepper, and chopped parsley. Optional: 1 garlic clove that's been crushed and reduced to a cream. Slowly add the breadcrumbs, just enough to reach the right consistency.

Cover a whole hard-boiled egg with some of the meat mixture. Once shaped, dip the meatball first in the flour, then in the beaten egg, and finally in the breadcrumbs. It should have a golden, crispy-looking exterior that will not crack when cooking.

Fry the meatballs in hot oil for a few minutes and then let them dry on paper towels

You can also bake them in the oven at 400°F for around 20 minutes, but the consistency will be a little drier.

Other IdeasYou can add vegetables such as peas, zucchini, and potatoes to the meat mixture or as a cream inside the meatball. To do so, place the meat mixture in the palm of your hand and flatten it. Place a spoonful of vegetable cream in the center. Top with the hard-boiled egg and close by adding more meat, then bread as indicated above. A Gooey HeartFor a gooey meatball, replace the hard-boiled egg with a soft cheese such as fontina, taleggio, or scamorza. The cheese should melt when cooked, creating a soft, warm soft filling.