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Meatballs Stuffed with Quail Eggs

Yordanka KovachevaYordanka Kovacheva
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Nadia Galinova
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Nadia Galinova
Meatballs Stuffed with Quail Eggs
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22/09/2022
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Preparation
20 min.
Cooking
30 min.
Тotal
50 min.
Servings
12
"We love such surprises - delicious"

Ingredients

  • minced meat - 1.3 lb (600 g) mixture
  • egg - 1 pc.
  • onion - 1 onion (small, medium)
  • parsley - 4 tbsp. (chopped)
  • quail eggs - 12 pcs.
  • cumin - 1 tbsp.
  • black pepper - 1 tsp. (or by taste)
  • paprika - 1 tsp.
  • salt - by taste
  • breadcrumbs - 3 tbsp.
  • flour - for rolling
  • oil - for sprinkling
measures

How to cook

Place the minced meat in a bowl and add all the spices, salt and breadcrumbs to it. Finely chop and add the onion and parsley and beat the egg. Knead well and refrigerate for 4-5 hours.

Boil the quail eggs for 3-4 minutes in water with a little salt. Cool it and peel it.

Remove the minced meat from the refrigerator 20-30 minutes before shaping the meatballs. Once it has reached room temperature, take a handful of it and flatten it with the palm of your hand. Place an egg, previously rolled in flour, in the center and roll it to form a ball. This is how you proceed, until you run out of products.

Preheat the oven to 370°F (190°C) and roll the meatballs in flour (don't layer them too much, just enough for them to look powdered). Arrange them in a tray onto baking paper and drizzle a little oil on top.

Bake the stuffed meatballs, until they aquire a golden brown color (about 20-25 minutes).

Serve them as an appetizer poked on a stick.

Enjoy your meal! The meatballs stuffed quail eggs are ready.

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