In a mixing bowl combine the meat with the egg yolk, one teaspoon bread crumbs, parsley and spices.
Knead until well mixed.
Divide the meat into four balls.
Make a large hole in each one and place a whole boiled egg in the cavity.
Seal very carefully and roll until smooth.
Dip the balls one by one first in the beaten egg white and then in the half cup bread crumbs.
Fry in heated corn oil over medium heat until brown and very well cooked through.
Serve with garden-fresh salad greens.
Variation: Heat three tablespoons corn oil in a skillet and saute two cups of diced tomatoes and one medium green pepper, diced.
Place the fried meatballs on the vegetables and simmer for fifteen minutes.
Serve hot with any kind of potatoes.