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Заголовок статті (під Google Discover): Meat and side dish in one, these little meat cups baked with egg and cheese are dinner in 30 minutes
Стаття:
Whenever I get tired of making the same old meatballs, I turn ground meat into these little meat cups instead. It’s such a clever way to take everyday ingredients and turn them into something that looks special. You shape seasoned ground meat into little bowls, fill them with egg, cheese, cherry tomatoes, and fresh herbs, and bake them until golden. They come out looking so impressive that everyone assumes you fussed over them, but they honestly could not be simpler.
- 10 oz ground meat (beef, turkey, or a mix)
- cherry tomatoes
- 1 onion (about 5 oz)
- 3 tablespoons vegetable oil
- ¼ cup water
- shredded cheese
- ½ cup breadcrumbs
- ½ teaspoon salt
- 5 eggs
- ⅓ cup plus 1 tablespoon whole milk
- fresh herbs to taste
Start by mixing the ground meat with the onion grated on the small holes of a box grater, the breadcrumbs crushed fine, the salt, and one of the eggs. Pour in the oil and water and mix everything together well.
Divide the meat mixture into 4 equal parts, then split each of those in half again and roll them into 8 balls. Grease small ramekins or an oven-safe bowl or two with a little butter and set a meat ball into each one.
Press each ball out with your fingers, spreading the meat up along the bottom and sides of the ramekin so it forms a little cup or basket shape.
For the filling, crack the remaining 4 eggs into a bowl, add the milk and a pinch of salt, and whisk together. Chop up your fresh herbs and stir them into the egg mixture. Cut each cherry tomato in half and shred the cheese on the large holes of a box grater.
Into the bottom of each meat cup, put a cherry tomato half and a little handful of shredded cheese, then pour the egg mixture over the top to fill each one.
Here’s the key detail: don’t preheat the oven. Put the meat cups into a cold oven, then turn it on to 350°F and bake for 30 minutes. Starting from cold helps the egg filling set gently and evenly without the meat overcooking.
Once they’re done, lift the meat cups out of the ramekins and serve them with a fresh salad on the side. For an extra layer of flavor, add a pinch of nutmeg or garlic powder to the egg mixture, it gives the filling a deeper, almost restaurant-style aroma that goes perfectly with the meat and cheese. They make a fun, impressive main dish, even for a holiday table.
