1 Put one egg, minced meat, chicken fillet, potatoes, peas, and herbs
in your kitchen blender. Add the salt, pepper, cinnamon and turmeric, and also add the flour. Blend everything into a smooth dough.
2 Divide the dough into 3 or 4 parts, shape each part as a ball.
Split the balls and put a boiled egg (without the shell, of course!)
into each meatball.
3 Alternatively, you may fry the onions, apricots and walnut kernels
in oil, and then stuff the meatballs with this mix.
4 Wrap each meatball in tinfoil and make numerous tiny holes in the tinfoil, then transfer the meatballs to a saucepan. Fill the saucepan
with boiling water. Ensure that it covers the balls. Add tomato purée,
a little salt, and the rest of the fried onion to the saucepan. Let it
simmer until there is about 3 dl of water left.
5 Pick up the meatballs, remove the tinfoil and slice each meatball in half. Arrange them on a platter, garnish with radishes.