Basket Eggs Recipe
Ingredients
| Lean ground beef | 1 1⁄2 Pound | |
| Onion | 1 Small, chopped | |
| Catsup | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Milk | 1⁄4 Cup (4 tbs) | |
| Hard-cooked eggs | 6 , shelled | |
| Egg | 1 , beaten | |
| Cornflake crumbs | 2⁄3 Cup (10.67 tbs) | |
| Fat | 1 Cup (16 tbs) (For Deep Frying) |
Nutrition Facts
Serving size
Calories 721 Calories from Fat 465
% Daily Value*
Total Fat 52 g79.5%
Saturated Fat 16.4 g81.9%
Trans Fat 0 g
Cholesterol 373.1 mg124.4%
Sodium 742.6 mg30.9%
Total Carbohydrates 29 g9.7%
Dietary Fiber 1.4 g5.6%
Sugars 5.3 g
Protein 34 g67.8%
Vitamin A 18.9% Vitamin C 14%
Calcium 4.9% Iron 61.7%
*Based on a 2000 Calorie diet
Directions
When well-blended, form into 6 balls.
Shape each ball of meat around a hard-cooked egg to completely cover the egg, forming an oval shape.
Brush each meatball with beaten egg, then roll each in crumbs until covered all over.
Melt fat in medium skillet to make a 2 inch depth.
Fry meatballs, 3 at a time, until Crispy brown.
(You will not have to turn them if you use deep fat.) Drain and keep them hot until all are done.
To serve, cut each meatball in half lengthwise.
The eggs will then be in the basket.
Chef
