Appetizer: meatballs stuffed with quail eggs

Ingredients

• 500 g ground veal
• 20 quail eggs
• 150 ml milk
• 2 slices white bread 2 days old
• 2 chicken eggs
• 1 small white onion (100 g)
• 2 tablespoons Parmesan or grated cheese
• 1 tablespoon chopped parsley
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 100 g breadcrumbs
• 2-3 tablespoons olive oil

Preparation

1. Put the quail eggs in a small saucepan of water. Boil them for 3 minutes from the moment the water starts to boil, then transfer them to a bowl of cold water for 5-6 minutes. Pat them dry and peel them. 2. Remove the crusts from the bread slices and put them in a deep plate. Pour 150 ml milk over them and leave to soak for 10 minutes. 3. Put the veal in a bowl. Add the chicken eggs, finely grated onion, Parmesan or grated cheese, parsley, and the bread, squeezed out well and crumbled. Add 1 teaspoon salt and 1/2 teaspoon pepper, then knead for 2-3 minutes, until evenly combined. 4. With your hands slightly damp, divide the mixture into 20 portions, about the size of a ping-pong ball. Flatten each portion, put a quail egg in the middle, and roll it between your palms to cover it completely. 5. Roll the meatballs in 100 g breadcrumbs and arrange them on a baking tray lined with parchment paper. Drizzle with 2-3 tablespoons olive oil and bake in an oven preheated to 180°C for 30-40 minutes, until evenly browned and the meat is cooked through.