(Meatballs with surprise – Our recipe)

6 quail eggs
250 g (8 1/2 oz) lean beef, minced
1 egg
2 tablespoons soy sauce
4 tablespoons dried chives
2 tablespoons dried parsley
6 tablespoons extra virgin olive oil
1 glass white wine
Breadcrumbs
Salt

Time:
preparation: 15 minutes
cooking: about about 30 minutes
Difficulty:
medium difficulty
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Boil the quail eggs for 4 minutes or according to the instructions in the package. Put them under the running cold water immediately in order to remove their shell easily. Halve the eggs. Put the egg, meat, aromatic herbs, soy sauce and some breadcrumbs in a bowl. Season to taste with salt and begin amalgamating all the ingredients at first with a spoon and then with your hands. Add other breadcrumbs if the mixture is too soft. It’s difficult to say how much breadcrumbs is necessary because it depends on many factors. The mixture must be soft but firm. At this point prepare the meatballs.
Put some mixture on the socket of your hand and half an egg in the centre. Envelop the egg with the meat. Dip the meatballs into some breadcrumbs.
Pour the olive oil into a frying pan. Let the meatballs fry lightly on a medium heat; brown the meatballs on every side. Be careful: don’t break them! At this point pour in the wine, lower the flame and keep on cooking, half-covered, until the cooking juice is well retired. Brown the meatballs and switch off the gas. Your dish is ready! .