Breakfast Meatballs With Minted-Soft-Scrambled-Eggs

• Meatballs
• 1.5 pounds ground beef
• 1 egg
• 1 small red onion, grated
• 1/2 cup chopped mint
• 1/4 cup chopped parsley
• 1 tablespoon maple syrup
• 1 teaspoon cinnamon
• 1/4 teaspoon freshly ground nutmeg
• 1/2 teaspoon crushed fennel seed
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• vegtable oil for pan frying
• Eggs
• 10 eggs
• 1/4 cup milk
• 1 pinch freshly ground nutmeg
• salt and pepper to taste
• 2 tablespoons butter
• 1/4 cup mint, chiffonade

1. Combine all ingredients except for the vegetable oil. Don't over-mix.
2. 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.
3. 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.
4. Clean out the pan from the meatballs to use for the eggs.
5. Whisk together eggs, milk and nutmeg, season with salt and pepper.
6. 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.
7. Top eggs with meatballs and enjoy!

meatballs, ground beef, egg, red onion, mint, parsley, maple syrup, cinnamon, freshly ground nutmeg, fennel seed, salt, ground black pepper, oil, eggs, eggs, milk, ground nutmeg, salt, butter, mint

Taken from food52.com/recipes/6257-breakfast-meatballs-with-minted-soft-scrambled-eggs (may not work)