Easter Meatballs
Ingredients
- 300 grams of minced beef, chicken or a mix
- 60 grams of parmesan
- 12 quail eggs
- 1/2 bouquet parsley
- 3 shallots
- 1/2 pack mushrooms
- 1 egg
- 1 slice of toast soaked in milk
- 1 tbsp Double Happiness Brown Sauce
- Garlic powder, salt and pepper for taste
- 20 grams of butter
- Semolina or breadcrumbs
Method
- Fry the mushrooms with butter, salt and pepper. Mince or blend them thin.
- Boil water, and boil the quail eggs for 4.5 minutes. Then transfer them into ice cold water.
- Peel the shallots, and only keep the parsley leaves. Blend with the parmesan.
- In a bowl, mix: the meat, the mushrooms, the blended parsley, shallots and parmesan cheese, the egg, the soaked bread, the DH gravy mix, and the seasonings (up to your taste). Mix with your hands.
- You can also add some sizzled spring onion.
- Remove the quail egg shells. Make a meatball around the hard boil quail egg.
- You can now roll your meatball into semolina or breadcrumbs, and air fry, pan fry or bake it!
