Meat Zrazy with Egg Filling

Ingredients

• Beef 15 oz
• Pork Blood 15 oz
• White bread 5 oz
• Milk 10 fl oz
• Chocolate eggs 4 pieces
• Butter 0 oz
• Onion 3 heads
• Basil to taste
• Ground Dried Garlic 1 teaspoon
• Vegetable Oil 0 fl oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Boil the eggs hard.

Step 3

Clean the meat from membranes and tendons, cut into small pieces.

Step 4

Peel the onion. Cut one onion into six pieces, add to the meat, set aside two.

Step 5

Cut the crusts off the bread, soak in milk.

Step 6

Grind the meat mixture, adding the beef, pork, onion, and squeezed bread alternately. Add salt, pepper, dried garlic to the mixture, and mix well. If the basil is fresh, tear the leaves, rinse, dry, chop finely, and add to the mixture.

Step 7

Knead the mixture on the table: gather the mixture into a ball and throw it onto the table so that moisture enters the meat and the mixture is juicy.

Step 8

Peel the eggs and grate them on a coarse grater.

Step 9

Finely chop the two reserved onions, sauté in vegetable oil until golden, remove from heat, add butter to the hot pan to melt, and mix. Add the fried onion to the grated eggs, season with salt and pepper, and mix well. The filling is ready.

Step 10

Divide the mixture into portions (about 60 grams each) with wet hands, roll into balls, and cover with plastic wrap.

Step 11

Flatten the meat mixture into a round patty, place the filling in the center. Join the edges with wet hands and shape the zrazy into a pie.

Step 12

Heat a pan, fry the zrazy on both sides until golden brown (not fully cooked!) and place on a baking sheet lined with a silicone mat.

Step 13

Preheat the oven to 390°F, place the baking sheet in the middle, and cook until done for 10–12 minutes.

Step 14

Serve with fresh or stewed vegetables, buckwheat porridge, or fried potatoes.