Recipe

Breakfast Meatballs with Minted-Soft-Scrambled-Eggs

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Photo by roseinparis

This recipe was entered in the contest for Your Best Meatballs
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roseinparis's Notes: This recipe began as a clean-out-the-fridge-breakfast. I had some leftover kefta meatballs, some eggs and some mint. The result was quite tasty, so I tweaked the kefta meatball recipe slightly...
This recipe began as a clean-out-the-fridge-breakfast. I had some leftover kefta meatballs, some eggs and some mint. The result was quite tasty, so I tweaked the kefta meatball recipe slightly to be more breakfasty and voila, one of my new favorite weekend breakfasts. I have also topped the minted eggs with pita bread crumbs (an idea I learned from food52) and it was delicious.

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Serves 6

Meatballs:

1.5 pounds ground beef Ask a question about this ingredient

1 egg Ask a question about this ingredient

1 small red onion, grated Ask a question about this ingredient

1/2 cup chopped mint Ask a question about this ingredient

1/4 cup chopped parsley Ask a question about this ingredient

1 tablespoon maple syrup Ask a question about this ingredient

1 teaspoon cinnamon Ask a question about this ingredient

1/4 teaspoon freshly ground nutmeg Ask a question about this ingredient

1/2 teaspoon crushed fennel seed Ask a question about this ingredient

1 teaspoon salt Ask a question about this ingredient

1/4 teaspoon ground black pepper Ask a question about this ingredient

vegtable oil for pan frying Ask a question about this ingredient

Eggs:

10 eggs Ask a question about this ingredient

1/4 cup milk Ask a question about this ingredient

1 pinch freshly ground nutmeg Ask a question about this ingredient

salt and pepper to taste Ask a question about this ingredient

2 tablespoons butter Ask a question about this ingredient

1/4 cup mint, chiffonade Ask a question about this ingredient

Combine all ingredients except for the vegetable oil. Don’t over-mix.
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Heat a frying pan with some vegetable oil. Shape meat mixture into small 1 inch size meatballs, fry in the pan, adding more oil if needed to make sure they don’t stick.
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Heat a frying pan with some vegetable oil. Shape meat mixture into small 1 inch size meatballs, fry in the pan, adding more oil if needed to make sure they don’t stick.
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Clean out the pan from the meatballs to use for the eggs.
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Whisk together eggs, milk and nutmeg, season with salt and pepper.
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Heat butter in the frying pan set the heat to medium high, when butter begins to foam, add the egg mixture and immediately turn the heat to low. Using a wooden spoon or spatula, continuously stir the eggs scrapping the bottom of the pan, forming very small curds. When no liquid remains (this will take a few minuted), but eggs are still very soft, remove from heat and fold in mint. Immediately remove to serving dish or plates, if you leave in the pan the eggs will dry out.
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Top eggs with meatballs and enjoy!
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2 Comments on Breakfast Meatballs with Minted-Soft-Scrambled-Eggs

drbabs added about 1 year ago

yum

lapadia added about 1 year ago

I like the meatball idea for breakfast (read another cook doing the same with theirs), we wait until the weekend for a larger breakfast, I shall put this on my breakfast "to do" list!