Summary

Ingredients

For the meatballs:

• 800 g minced meat, mixed
• 1 ½ rolls, stale
• 500 ml milk
• 2 shallot (s)
• 2 medium egg (s)
• 2 tablespoon mustard
• 1 tablespoon capers (nonpareils)
• 2 teaspoons salt
• 2 teaspoons white pepper

For the filling:

• 16 quail egg (s)
• 8 teaspoons capers (nonpareils)
• 1 shallot (s)

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Instructions

1. Soak the stale rolls in warm milk.
2. Peel two shallots, cut into small cubes and sauté in a pan.
3. Season the minced meat with salt and pepper. Squeeze out the soaked rolls and add. Whisk two eggs and add to the minced meat. Mix the sweated shallots with the mustard and 1 tablespoon capers into the minced meat mixture and mix everything well.
4. Form 16 patties of 50 g each using 9 cm dessert rings. Leave 8 patties in the rings.
5. Peel and slice a shallot and sauté in the pan.
6. Boil the quail eggs hard for 3 minutes and peel them. Cut part of it into slices.
7. Place a few slices of quail eggs with yolk in the middle on each of the patties in the dessert rings, then place a few sweaty shallots and 1 tablespoon capers on top. Place the remaining 8 patties on top of the fillings and press firmly.
8. Take the double patties out of the dessert rings and fry them in the pan until they are dark brown.
9. Arrange the finished meatballs with the remaining hard-boiled quail eggs and serve.