Lamb Meatballs with Quail Eggs

Quail eggs are a rich source of vitamins, proteins, iron, and calcium. Compared to chicken eggs, they contain good cholesterol, making them a welcome addition to your diet. This time, try them in these interesting lamb meatballs.

Details

  • Preparation Time: 35 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 8 pieces Egg, quail, fresh

  • 500 g Meat, lamb, fillet

  • 1 handful Spinach, raw

  • 2 piece Onion, young

  • 2 pod Garlic, fresh

  • 1 piece Egg, fresh

  • 0.75 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

  • 2 spoons Oil, vegetable oil, canola

Steps

  1. Carefully place the quail eggs in a wider pot and cover them with cold water, lightly salted. There should be enough water to completely cover the eggs. Wait for the water to boil, then remove the pot from the heat, cover it, and let the eggs sit in the water for another 10 minutes. Drain the eggs and cool them under cold running water.

  2. Preheat the oven to 190 degrees Celsius. Line a low baking dish with parchment paper and grease it well. Peel and finely chop the garlic. Clean, wash, and finely chop the young onion. Wash, dry, and chop the spinach leaves. In a bowl, mix the ground meat, spinach, beaten egg, garlic, onion, salt, and pepper. Knead all the ingredients well with clean hands to form a uniform mixture.

  3. Peel the cooled eggs. Divide the meat mixture into eight parts. Wrap each egg with the meat mixture and shape it into a ball using your hands. Place the meatballs on the prepared baking dish. Bake them in the preheated oven for 25 to 30 minutes.

Nutrition Information (Per 100g)

  • Calories: 163.25 kcal
  • Fat: 10.16 g
    • Saturated Fat: 4.08 g
  • Carbohydrates: 1.15 g
    • Sugars: 0 g
  • Protein: 14.24 g
  • Fiber: 0.21 g