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.