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Sharon of Delishar

Quail Egg Stuffed Meatballs

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Servings: 3
Ingredients Method

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

Method
 

Meatballs
  1. Preheat oven to 200C.
  2. Boil quail egg for 2 minutes, then run cold water over eggs or transfer eggs to bowl of ice water to stop cooking process.
  3. Remove shells of eggs, and set aside.
  4. Mix 4 tbsp bread crumbs and all the other ingredients together in a mixing bowl.
  5. Add more bread crumbs if mixture is too wet.
  6. Take a heaping tbsp of meat, roll it into a ball, flatten it, and make an indent in the middle.
  7. Place quail egg in the middle, wrap it up with the meat, sealing the egg in the meat.
  8. Wrap it tightly, or the quail egg may peek through while cooking.
  9. Shape it into round meatballs, and place it on a lightly greased baking tray.
  10. Lightly spray meatball with cooking spray (optional).
  11. Bake for 18-20 mins or until meat is fully cooked.
Sauce
  1. Pour all ingredients into a heavy bottom sauce pan on med heat.
  2. Bring to boil, lower heat to med-low.
  3. Allow to reduce until glaze consistency, stirring occasionally.