Meatballs with quail eggs
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Some say that the origin of meatballs is in Turkey. I do not know who invented them, but they are traditional (ie they are made from ancestors) both in our country and in many other countries: Turkey, Israel, Lebanon, Italy, Greece. They are called differently and seasoned differently, but at the base is the meatball composition.
A history of meatballs says that in the 16th century, as now, there were many stray dogs on our streets. In these cases, the Romanians used the "spiterul" on the street, that is, the pharmacist, who was usually German. vagabonds he made a "gift" that he gave to the dogs. What was this "gift" (read ghift)? it went from mouth to mouth and the word turned into "meatball". Romanian housewives learned to make minced meat rolls as well, but they no longer put poison in them, but seasoned them and fried them in oil to eat them. they are left with the name "meatballs".
Nowadays, meatballs are made either very large and called parjoale or small, and called chftelute. They are fried in a lot of lard or oil or marinated in tomato sauce.
For today's meatballs I brought an extra flavor because I put a boiled quail egg in their middle. And they have a special consistency and flavor due to the fact that quail eggs are very fresh, they are received directly from the manufacturer, so they did not stay on store shelves for days.
The suppliers of these eggs, the quails from the Japanese Quail Farm Fundeni are fed and raised naturally, without being stressed. Mr. Mihai Dumitru sent these eggs to me and other bloggers to test them in different dishes, within the Tradition and gastronomy project. Romanian, initiated by Gina Bradea.
I thank both of them in this way for their initiative.
300 g lamb meat, 200 g boneless chicken breast, 12 quail eggs, 1 chicken egg, 2 slices of bread soaked in milk, 2 green onion bundles, 1 green garlic bunch, 1 dill bunch, 1 parsley bunch, 5 tablespoons breadcrumbs, 3 tablespoons sesame (optional), 200 ml oil for frying, salt and pepper to taste.
Boil hard quail eggs, then peel them. Put the meat through the mincer together with the bread soaked in milk and squeezed. Add finely chopped onion, garlic and greens, raw egg, salt and pepper to taste and mix well. Divide the composition into 12 pieces and with each "dress" a quail egg, taking care to wrap it well with chopped. You get 12 & # 8222 surprise meatballs & # 8221 that you give with breadcrumbs, then with sesame (optional) and fry them in a pan with higher walls or a kettle. They are very tasty and good-looking. You can serve them cold, as an appetizer, or hot.
Try this video recipe too
Meatballs stuffed with quail eggs, which can make you think of scotch eggs, in a small, appetizing, aromatic and very tasty version.
We prepared these meatballs especially for the dinner we had to have the other day with dear friends that we see less often, because they are almost 2,000 km away from us. I never have enough time with them, we never manage to tell as much as we want, because time somehow seems to evaporate quickly. Too fast! And, among all this, we must check the child if he knows the rivers, the counties, and others for the thesis he gave today in geography. But, yesterday we had time to walk through Cismigiu. That's after looking for a parking spot for 30 minutes.
But I return to the meatballs with quail eggs. I find them very nice and I was glad that there was nothing left of what I cooked. I didn't call them "Scottish eggs" because I used flour for wallpaper, and the recipe for eggs prepared in style is given through beaten eggs and rolled in breadcrumbs, as shown. here. You may find it strange that I put mineral water in the meat. This is what helps meatballs stay tender and juicy. The spices used have an essential role for taste and it would be a shame to omit them. If we do not have such a spice in the house, we can prepare it ourselves, using everything we have indicated below. We can prepare a larger quantity and keep it hermetically sealed in a jar. I guarantee that you will always put a little of this spice in the minced meat. Go beyond the barriers of habit, get out of the daily patterns and you will be pleasantly surprised by new tastes and seductive aromas.
Tasty, economical, meatballs are loved by both children and adults and are welcome at any meal. I don't think there is a people on this mammoth who doesn't have a meatball variant.
Now I let you see how easy they are to prepare.
600 g minced meat mixture
1/2 teaspoon & # 82207 spices & # 8221 (Lebanese spice containing paprika, ground cumin, coriander, cloves, ground nutmeg, cinnamon and cardamom)
150 g flour for wallpaper
Mix the minced meat with 1 tablespoon of mineral water, the finely chopped parsley and the bread soaked and drained of water. Add an egg, salt, pepper, then finely chopped onion, crushed garlic and Lebanese spice. Mix the ingredients until the composition is homogeneous.
Boil quail eggs and leave them for 3 minutes from the moment the water starts to boil. They are not hard-boiled eggs, but they will also cook during frying. We take them out, drain them and then peel them. We take an egg and dress it with minced meat.
Roll each meatball through flour, then fry them in a hot oil bath until lightly browned on all sides. We take them out and let them cool on a paper napkin that will absorb the excess oil.
We eat them immediately, but they are just as good the next day.
Hi !! Really very good, so all I can do is wish you more meatballs with quail eggs!
Quail eggs 2016
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I am selling quail eggs 2015
Now you have the opportunity to improve your health with this natural and miraculous product left by our good God! Quail egg revitalizes the human body regardless of age, regulates and improves heart function and circulatory activity, regulates gastric acidity, has beneficial effects in treating kidney and liver disease, acts positively on [& hellip]
Quail eggs and cholesterol
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The new generation of unstressed quails
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The benefits of quail eggs
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Quail egg for healthy skin
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Quail egg for heart disease
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Method of preparation
-Wash the potatoes and boil them in shell, in water with a little salt.
-Boil 22 quail eggs.
-Wash the greens and finely chopped green onions.
-Boiled potatoes are peeled and cut into smaller cubes.
-Boiled and peeled eggs are cut into cubes.
- & Icircntr a large enough bowl put all the ingredients: diced boiled potatoes and eggs, finely chopped greens and onions, gr & acircnza given on a large grater or diced, flour, breadcrumbs (2 tablespoons), sm & acircnt & acircna, the remaining 8 raw eggs of quail. Mix all the ingredients very well and the result is a consistent composition, not very hard.
-With the help of a spoon, & rdquogrămăjoare & rdquo are formed from the composition, which is placed in a vessel in which we have breadcrumbs. Roll the meatballs well in breadcrumbs and give them the preferred shape (round and flattened in my case).
-After we have finished preparing all the meatballs, we heat the oil in a frying pan / pan.
-When the oil is hot, carefully place the meatballs (they should not be & rdquo & icircnghesuite & rdquo & rdquo so as not to spoil their shape) and let them fry for about 3-4 minutes on each side, so & icircnc & acirct to fry evenly.
-When the meatballs were fried and acquired a beautiful golden color, with the help of a spatula, remove them from the oil and place them on an absorbent paper towel.
-The meatballs are then moved to the plate / serving plate, and can be consumed according to everyone's desire and pleasure: hot or cold, for an aperitif or at any time you want them, simple or seasoned with tomatoes or your favorite salad. We served them with salad, along with a refreshing yogurt sauce, sm & acircnt & acircna, garlic and lots of finely chopped green onions.
More details and explanations can be found at: https://vickysrecipes.wordpress.com/
- If you do not have quail eggs, although I highly recommend them, you can use chicken eggs, respectively for 4 quail eggs use a chicken egg. & Icircn composition will be placed thus, 5-6 boiled eggs and 2 raw eggs.
Scottish eggs, or meatballs with surprises inside
When we get tired of the classic meatballs, we can improve them by preparing these Scottish eggs!
They will look great among the appetizers of a festive meal!
They look much more attractive if quail eggs are used, or some smaller eggs.
We can prepare these Scottish eggs after the Easter holidays, when we will surely be left with many painted eggs.
- 6 boiled eggs, hard
- 600 gr minced meat (beef + pork)
- 1 clove of garlic
- salt to taste
- 2 raw eggs
- 100 gr flour (approximately)
- 150 gr pesmet
[preparation title = & # 8221Preparation & # 8221]
We prepare the ingredients for the Scottish eggs
Assemble and prepare Scottish eggs
When the eggs have cooled completely, we peel them, pass them through the flour and then dress them with the minced meat, on all sides.
Press the meat well over the eggs, thus forming balls slightly larger than the ping pong ball, then pass each ball through the egg mixed with flour, and finally through the breadcrumbs.
Place the balls in the tray lined with baking paper, or simply put each ball in muffin paper. Put the tray in the oven for 45 minutes at 180 degrees, until they are well browned on all sides.
They can also be fried in a hot oil bath, but they are a bit healthier in the oven.
These Scottish eggs will be very appreciated, among appetizers, at a holiday table!
They can be cut in halves, quarters or round slices.
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Ingredients (for one person):
& # 8211 A little salad
A quail egg
A slice of lemon
& # 8211 2 cherry tomatoes
3 shrimp and bent
a little homemade mayonnaise
This recipe is very simple, but delicious! Put a good background of mixed spices as usual. Add a good layer on top of the pink salmon. Put a good tablespoon of homemade mayonnaise on top. Arrange cherry tomatoes and mayonnaise and quail egg around. Hang on the edge of the glass and shrimp, lemon slice divided in half.
Method of preparation
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Cut the breast into cubes, season and lightly fry until it changes color. Separated
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Washed liver, put it in the fridge, in a bowl of milk for 30 '. Chop the onion, garlic