The quail eggs look so small and pretty, it’s hard to consider cooking them really… well, until you actually do cook them.
10 quail eggs boiled
2/3 pound ground beef
1 cup chopped parsley
2 scallions chopped
2 garlic cloves crushed
pink salt & black pepper
2 tbs olive oil
1/3 cup white flour
Put all the ingredients in a bowl (except for the boiled quail eggs) and mix them well together.
Divide the meat in 2 large balls, and then divide each ball in 5 smaller balls (it help to give you an idea of how much meat to use).
Cover each quail egg (shell removed, of course) in a meat ball and then cover with a thin layer of flour.
Place the meat balls over a pachment paper covered cookie sheet, then cover the pan with aluminium foil.
Using a tooth pick make 6 -7 holes in the aluminium foil.
Roast the meat balls at 390 F for 15 – 20 minutes.
(or fry them- the not-so-healthy alternative)