DIRECTIONS:

1. . Cook the eggs in boiling water for 6 minutes. Or By cooking eggs at EXACTLY the perfect temperature (ie, around 145F or 63C) for 40m, the plunge into cold bath and pop into freezer just being using.
2. Drain and peel. Season the sausage meat with salt and pepper, then divide this mixture into 6 balls.
3. Place the egg in the center and wrap in sausage. One at a time, roll the egg in the flour, dip in beaten egg, then roll in breadcrumbs.
4. Heat oil, about 3 inches deep, in a pan until hot enough that a breadcrumb sizzles when dropped in. Deep-fry the eggs for 8 to 10 minutes, turning once or twice to ensure even browning. Drain on paper towels.
5. Serve right away!

DIRECTIONS:

1. Melt the butter in a soup pot and sauté the garlic.
2. Add in the rest of the vegetables and ginger. Cook for 2 minutes.
3. Add in the flour then pour in the milk and water. Bring the mixture to a boil and simmer for 15 minutes till the pumpkin is soft.
4. Puree the soup in a blender until it is smooth and fine.
5. Bring the puree back to boil, add the Maggi concentrated chicken stock and pour in the cream.
6. Remove from the heat and serve garnished with the toasted pumpkin kernels

DIRECTIONS:

1. Place the meat, parsley, garlic, egg, breadcrumbs, paprika, mix herbs, pepper and a pinch of salt into a bowl and mix well. Shape the mixture into small balls, rolling them between the palms of your hands. Lightly coat the meatballs in the flour.
2. Heat the oil in a skillet or frying pan. Add the meatballs, in batches, and cook over medium heat, turning frequently, until golden brown all over. Using a slotted spoon, transfer the meatballs to a pan, arranging them in a single layer.
   

   For the Sauce

3. To make the sauce, heat the oil in another skillet. Fry the onions until golden brown add the chopped garlic and then add a tablespoon of flour to the pot. Stir in a bit more flour to thicken (before adding any liquid, otherwise the flour will become bumpy), and then add the white wine, 1 cup of vegetables stock and bay leaf.

4. Keep the pot on high heat and add the browned meatballs to the pot, covering them with a bit more water if necessary.

5. Bring to a boil, and then lower heat to simmer for 20 minutes during which time the meatballs will cook fully inside.

6. Add salt and pepper to taste. Serve the meatballs with a full-bodied, Spanish wine.

7. Note: You can also make the meatballs with ground veal or a mixture of ground beef and pork. Simmer veal meatballs for 10 minutes only.