2teaspoonsgarlic saltor more, to taste (see notes)
½tablespoonchili flakes
1½tablespoonsbrown sugar
2tablespoonsvegetable oil
Instructions
Step 1: Mixing ingredients for meatballs
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 2: Making the meatballs
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 3: Making the sauce
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 (it depends on the tomato sauce you use), 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 4: Baking the meatballs
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 5: Serving
Remove from the oven and wait 5 minutes before serving.
Cook's notes
If you don't have garlic salt, mix 1 teaspoon of garlic powder and 1 teaspoon of salt.Here you can buy hard-boiled quail eggs in brine at the supermarket, I used those to save time.