Giant quail egg meatballs

Giant Meatballs with Quail Eggs - a Delicious and Unique Recipe

Who doesn't love meatballs? These little meaty delights are a versatile and tasty option, perfect for any meal. In this recipe, I propose a truly special version: giant meatballs with quail eggs. My imagination was sparked by the idea of creating a kind of 'Scotch eggs' adapted, but with a twist. Using quail eggs, we create a dish that is not only tasty but also elegant, ideal for a family dinner or to impress guests.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 60 minutes
Number of servings: 6

Necessary ingredients:
- 500 g minced pork
- 12 quail eggs
- 2 garlic cloves
- 1 egg (for the meat mixture)
- Salt, pepper, paprika (to taste)
- 1 tablespoon breadcrumbs
- Fresh dill and parsley (to taste)
- 1 boiled carrot (diced)
- Cheese (optional, for filling)
- Oil (for greasing the molds)

A bit of history:
Meatballs are a delicacy appreciated in many cultures, with deep roots in the culinary traditions of various peoples. Whether fried, baked, or boiled, meatballs have evolved over time, presenting various versions, from simple meat ones to sophisticated ones with unique fillings. In this recipe, quail eggs add a touch of refinement and a pleasant texture.

Preparing the meatballs:

1. Prepare the ingredients:
Make sure you have all the ingredients at hand. Chop the dill and parsley finely. Peel and mash the garlic. Boil the carrot until soft, then dice it.

2. Mix the composition:
In a large bowl, combine the minced pork with the egg, mashed garlic, dill, parsley, salt, pepper, and paprika. Add the breadcrumbs to better bind the mixture. Mix everything well with your hands until you get a homogeneous mass. Make sure all ingredients are evenly distributed.

3. Prepare the quail eggs:
Boil the quail eggs for 3-4 minutes, then cool them quickly in cold water to stop the cooking process. Once cooled, peel them carefully.

4. Form the meatballs:
Grease the muffin molds with oil to prevent sticking. Take a portion of minced meat, flatten it in your palm, add a quail egg in the middle, a few cubes of boiled carrot, and, if desired, a bit of cheese. Cover the egg and filling with meat, forming a well-packed meatball.

5. Bake the meatballs:
Preheat the oven to 180 degrees Celsius. Place the molds in a tray and brush them with a little oil on top for a golden crust. Bake the meatballs for 25-30 minutes or until they turn brown and appetizing.

6. Serving:
After they are browned, remove the meatballs from the oven and let them rest for a few minutes before serving. They pair perfectly with a fresh salad or a side of mashed potatoes. A yogurt sauce with garlic can perfectly complement this dish.

Useful tips:
- Make sure the quail eggs are well boiled so they do not break during preparation.
- You can experiment with different types of minced meat, such as chicken or beef, to achieve a different taste.
- If you want a vegetarian version, you can replace the meat with a mix of vegetables and cheese.

Frequently asked questions:
1. Can I use chicken eggs instead of quail eggs?
Yes, but make sure to boil them well before using, as chicken eggs are much larger and will require more cooking time.

2. How can I store the meatballs?
These meatballs can be stored in the refrigerator in an airtight container for 2-3 days. You can reheat them in the oven or in a pan to regain their crispy texture.

3. What other side dishes can I use?
These meatballs pair well with grilled vegetables, rice with greens, or a summer salad.

Calories and nutritional benefits:
A serving of meatballs with quail eggs contains about 350 calories, being a good source of protein and vitamins from vegetables. Pork provides healthy fats, while quail eggs are rich in B vitamins and essential minerals.

The entire recipe for giant meatballs with quail eggs is not only a feast for the taste buds but also an opportunity to experiment in the kitchen. So put on your apron, gather the ingredients, and enjoy this simple yet impressive recipe!