MINI EGG MEATBALLS APPETIZER

Here's a tried-and-true recipe for baked egg meatballs that'll make you want to forget the frying pan. These cute meatballs are stuffed with quail eggs and coated with a lightly sweet and spicy tomato sauce.

FOR THE MEATBALLS – ½ pound ground beef, [113 gr] – 1 egg (large) – ½ cup breadcrumbs, may not need all – 1 tablespoon onion powder – 1 teaspoon freshly cracked or ground black pepper – 1 tablespoon soy sauce – 1 tablespoon annatto (bija, achiote) powder – 1 teaspoon salt – 1 dozen quail eggs, hard-boiled, peeled (see notes)

Ingredients:

FOR THE SAUCE – 1 cup tomato sauce – 2 teaspoons garlic salt, or more, to taste (see notes) – ½ tablespoon chili flakes – 1½ tablespoons brown sugar – 2 tablespoons vegetable oil

Ingredients:

In a large mixing bowl, combine ground meat, egg, half the breadcrumbs, onion powder, pepper, soy sauce, bija, and salt. Mix well until combined. If the meat it's a little too soggy, add two tablespoons of bread crumbs, and mix again, add another tablespoon if needed.

Step 1:

Place 1½ tablespoons of the meat mixture on your hands and flatten. Place a quail egg on top and wrap it with the meat, making sure the egg is covered completely. Repeat until you finish with the eggs. Set aside in the fridge while you make the sauce.

 Step 2:

Mix all the ingredients for the sauce (tomato sauce, salt, chili flakes, brown sugar, and vegetable oil). It should be a thick sauce, but if it turns out too liquidy, heat over medium heat to reduce it to desired consistency, and constantly stir to prevent it from sticking and burning. Taste and add extra garlic salt to taste if needed.

Step 3:

Preheat oven to 350 ºF [175 ºC]. Place the meatballs on a baking sheet lined with parchment paper. Bathe them with the sauce, covering them completely. Bake for 25 minutes in preheated oven at 350 ºF [175 ºC].

Step 4:

Remove from the oven and wait 5 minutes before serving.

 Step 5:

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