Print Recipe

Quail Egg Stuffed Meatballs

Servings: 3
Author: Sharon of Delishar

Ingredients

Meatballs

  • 250 g beef
  • 16 quail egg
  • 1 egg
  • 2 garlic clove minced
  • 2 tbsp minced parsley
  • 3 tbsp chopped yellow onion
  • 4-6 tbsp panko bread crumbs
  • Salt and pepper to taste

Sauce

  • 1/4 cup Worcestershire sauce
  • 1/4 cup ketchup
  • 1/4 cup water
  • 1 tsp brown sugar

Instructions

Meatballs

  • Preheat oven to 200C.
  • Boil quail egg for 2 minutes, then run cold water over eggs or transfer eggs to bowl of ice water to stop cooking process.
  • Remove shells of eggs, and set aside.
  • Mix 4 tbsp bread crumbs and all the other ingredients together in a mixing bowl.
  • Add more bread crumbs if mixture is too wet.
  • Take a heaping tbsp of meat, roll it into a ball, flatten it, and make an indent in the middle.
  • Place quail egg in the middle, wrap it up with the meat, sealing the egg in the meat.
  • Wrap it tightly, or the quail egg may peek through while cooking.
  • Shape it into round meatballs, and place it on a lightly greased baking tray.
  • Lightly spray meatball with cooking spray (optional).
  • Bake for 18-20 mins or until meat is fully cooked.

Sauce

  • Pour all ingredients into a heavy bottom sauce pan on med heat.
  • Bring to boil, lower heat to med-low.
  • Allow to reduce until glaze consistency, stirring occasionally.