Nests of minced meat with egg in the oven - an alternative to meatballs. Recipes nests of minced meat with egg in the oven with various fillings

The stuffing nests are a presentable, tasty and satisfying dish. It can be cooked for dinner or a festive meal.

Nests of minced meat with egg in the oven - the basic principles of cooking

Eggs when cooking nests are added to the stuffing or stuffing. Minced meat can be beef, pork, chicken or mixed. It is preferable to cook it yourself from fresh meat. So you will be confident in the quality of the product. In order to make the meat juicy, add finely chopped onion or bacon. Eggs, starch or flour are used as a link. In the stuffing they also add a roll soaked in milk or white bread. Season everything with salt and spices.

The meat mass is divided into identical pieces, form round patties from them and spread on a baking sheet, covered with parchment. In the center they make an indentation and send them to a preheated oven for a few minutes. Then they put an egg into each well and bake for another five minutes, until the protein grabs. At the end, sprinkle everything with cheese and cook for another couple of minutes.

Stuffing for nests of minced meat with egg in the oven can be different. It is made from vegetables, mushrooms, cheese, etc.

Recipe 1. Ground mince with egg in the oven

Ingredients

600 grams of pork;

70 grams of hard cheese;

1 onion;

4 chicken eggs;

2 slices of white bread;

5 grams of salt;

3 g freshly ground black pepper.

Method of preparation

Wash the pork, dry and strip off the veins and films. Cut the meat into small chunks. Peel the onion and cut into four parts. Twist the pork with onions in a meat grinder.

Pound an egg into minced pork, season with salt and pepper. Stir well. Slices of white bread soak in water, then squeeze and crush your hands into minced meat. Knead, beating well on a bowl, until the mass becomes plastic and homogeneous. Line the baking sheet with parchment. Divide the minced meat into three equal parts and form round patties. Put them on the deco and make a small depression in the center.

Place the baking sheet in the oven for 20 minutes, preheating it to 180C. Hammer an egg into each well and send it back to the oven for five minutes. Sprinkle the nests with grated cheese and leave in the oven until it is covered with an appetizing crust. Serve with a side dish or fresh vegetables.

Recipe 2. Nests of their stuffing with egg in the oven with greens and cheese

Ingredients

Half a kilo of ground beef;

spices;

80 ml of kefir;

salt;

five quail eggs;

60 ml of oil grow .;

bulb bulb;

five slices of white stale bread;

50 grams of cheese;

fresh greens.

Method of preparation

Peel off the onion and crumble it. Crush the onion in vegetable oil until golden brown. Rinse greens and finely crumble. Slices of white bread fill with boiled water and leave to soak. Then squeeze and twist in a meat grinder. Add in minced meat, fried onions, bread and greens. Season with salt, season with spices and knead thoroughly with your hands, lightly beating on a bowl. Pour kefir into the mince and stir again.

Grease the deep mold with a silicone brush. Divide the stuffing into five equal parts. Each roll into a ball and put in the form. Make a dimple with a teaspoon, leaving thick enough sides. Coarsely rub the cheese and spread evenly into the grooves.

Turn the oven on at 180C. Hammer a quail egg into each hole. Put the mold into the oven and bake for forty minutes. Serve with vegetable salad or pickled vegetables.

Recipe 3. Minced meat nests with egg in the oven with oatmeal

Ingredients

Half a kilo of ground beef;

oil grows .;

150 ml of kefir;

60 grams of hard cheese; two cloves of garlic;

freshly ground black pepper;

four quail eggs;

salt;

bulb;

100 g of finely ground oatmeal.

Method of preparation

For the preparation of the basics we use mixed minced meat. Grinded oatmeal in a coffee grinder, put it in a bowl and pour over slightly heated kefir. Mix and leave for half an hour, so that the oatmeal is swollen.

Combine oatmeal with minced meat. Clean, rinse and finely chop onions. Shipped in a mixture of oatmeal and minced meat. Here we pass garlic through a press. Salt and season with spices. Knead everything with your hands until a homogeneous mass.

Pour the baking sheet. We divide the mass for the base into equal parts, roll it into a ball and lay it on a baking sheet. Make a recess in the center. Cheese large three. We distribute it to the “nests”. We drive in one quail egg from above.

We send the baking tray for forty minutes to the oven heated to 180C. Dish served to the table hot.

Recipe 4. Ground mince with egg in the oven with potatoes

Ingredients

1/2 kg of minced chicken;

5 g of salt;

stack wheat flour;

parsley;

half a kilo of mashed potatoes;

5 g Provence herbs;

chicken egg;

40 ml oil grows .;

onion head.

Method of preparation

We start with the preparation of the basics. Chicken minced spread in a deep cup. Add flour and drive an egg. Season with herbs and slightly salt. Thoroughly mix the mixture with your hands.

We clean the onion head, finely crumble it and pass in preheated vegetable oil to light ruddy.

Mashed potatoes mash in deep dishes. We spread in it melted cheese from the tub. Here we also send cooled fried onions. Stir well.

Oiled deco vegetable oil. We divide the stuffing into seven equal parts. From each form a neat “nest” and lay them on a baking sheet. Each fill with potato filling. The oven is turned on at 180C. Put the pan for half an hour. Decorate the dish with parsley sprigs.

Recipe 5. Minced meat nests with egg in the oven with mushrooms

Ingredients

600 grams of minced meat;

spices;

large chicken egg;

salt;

100 grams of stale loaf;

50 ml of vegetable refined oil;

200 g of mushrooms;

80 g sour cream;

100 g onions;

70 g Dutch cheese.

Method of preparation

We clean forest mushrooms, thoroughly wash them from dirt and sand. Cut into small pieces and boil in lightly salted water. Lean back in a colander and cool.

Onion head clean, rinse and finely crumble. Fry until golden brown in vegetable oil. Add boiled mushrooms and fry all together, stirring with a spatula, for about seven minutes. Now add sour cream, mix and remove the pan from the heat.

Beat the eggs in the minced meat. Season it with spices and salt. Slices of white bread soaked in warm water. Squeeze it and add to the stuffing. Thoroughly knead everything, slightly beating, until you get a homogeneous plastic mass.

Coat the pan with butter. We make large round billets from mince and place them on a baking sheet. In each do the deepening with a spoon or glass.

In each recess lay out the mushroom stuffing. We send a baking tray for half an hour in the oven, preheating it to 180 degrees. Sprinkle each “nest” with cheese and re-send for seven minutes into the oven. Serve with fresh vegetable salad or side dish.

Recipe 6. Ground mince with egg in the oven with juicy filling

Ingredients

800 g pork;

salt;

two onions;

seasonings for meat;

Russian cheese - 200 g;

bread crumbs - 150 g

Filling:

three fresh tomatoes;

oil grows .;

parsley;

kitchen salt;

sour cream - 30 g;

cheese - 100 g

Method of preparation

Wash pork tenderloin under running water, pat dry with napkins, peel off all excess and cut into chunks. Onions clean, rinse and coarsely chop. Twist the meat with onions in a meat grinder. In the resulting mince, add the bread crumbs. Cheese melenko rub and send to the rest of the ingredients. In a separate bowl, beat the eggs, lightly salt them. Enter the beaten eggs into the mince and stir. Grease the baking tray with a silicone brush. Divide the meat mass into equal parts. From each form a round “nest”. Place them on the baking sheet.

Wash tomatoes, wipe with a towel and chop into small pieces. Coarsely grate cheese. Rinse greens, dry and crumble. Combine everything in a deep dish. Add sour cream, salt and stir.

Put the filling in each well. Heat oven to 200C. Cover the baking sheet with a sheet of foil and bake for half an hour. Then remove the foil and soak in the oven for another ten minutes.