Quail Egg Stuffed Pork Meatballs with Rice Noodles

Looking for a dinner idea for a new Asian recipe? These quail egg stuffed pork meatballs served with rice noodles are just what you need! Serve with a sweet, salty, garlicky dipping sauce and fresh condiments for a meal that is full of flavor and texture.

Quail egg is not an ingredient I typically use. In fact, it is something I have never used. But lately, it has grabbed my attention every time I’m at the grocery store. Compared to a chicken egg, it is adorably diminutive and so beautifully mottled that I was inexplicably compelled to purchase some during my last shopping trip. After giving it some thought, I whipped up a recipe that my family and I are truly happy with. I hope you will like it too!

Because of its size, the egg lends itself perfectly to being used as a stuffing. I embed these beauties into Asian style pork meatballs which are then served with rice noodles and dipping sauce. (I make different versions of the dipping sauce or nuoc cham. The one I use for this recipe is from the New York Times, and it is a family favorite.) This sweet, salty, garlicky sauce makes the dish, so make sure to generously drizzle it over the rice noodles and meatballs.

You might even want to double the dipping sauce. It’s so good!!! I’m vietnamese. Nuoc cham runs through my veins.

You can serve the quail stuffed meatballs over rice noodles, as seen here. Or enjoy with rice. Adding fresh toppings such as cilantro, thai basil, bean sprouts, julienned cucumbers, shredded carrots, and chopped peanuts impart freshness, texture, and crunch. This is an enjoyable and light tasting dinner.

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• Saucepan—for boiling quail eggs. This is a stainless steel and has a Multi-ply clad aluminum core. It has even heat distribution and excellent heat conduction. The lid has a stay cool handle.
• Baking sheet—this half sheet size pan is nonstick aluminized steel. It has a corrugated surface for even heat distribution and quick release. It is also warp resistant.
• Mixing bowls—This set of 4 varying size glass mixing bowls with lids. The glass bowls are freezable, microwave, and oven safe.
• Kitchen tongs—this is stainless steel with a silicone head and non-slip handle. It is heat resistant up to 600° F.

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Quail Egg Stuffed Pork Meatballs with Rice Noodles

Author: Thao | In Good Flavor Cooking Method:Oven Baked/Roasted, Mixing Cuisine:Vietnamese Courses:Main Recipe Keys: C Carbohydrate High Protein

Difficulty:BeginnerPrep time: 30 minutesCook time: 30 minutesTotal time:1 hour Servings:4 Servings

Description

Looking for a dinner idea for a new Asian recipe? These quail egg stuffed pork meatballs served with rice noodles are just what you need! Serve with a sweet, salty, garlicky dipping sauce and fresh condiments for a meal that is full of flavor and texture.

Ingredients

• 18 quail eggs
• 2 pounds ground pork
• 14 ounce package rice noodles
• 2 cups bean sprouts
• 1 cup fresh cilantro leaves
• 2 teaspoons freshly minced ginger
• 2 teaspoons freshly minced garlic
• 1 egg
• 2 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon onion powder
• chopped peanut garnish (optional)

Dipping Sauce (Nuoc Cham):

• 1 teaspoon chili garlic sauce (more or less depending on heat level desired)
• 1 clove garlic, minced
• 3 tablespoons sugar
• 2/3 cup warm water
• 1 tablespoon lime juice
• 1 tablespoon rice wine vinegar
• 5 tablespoons fish sauce
• 1 small carrot, finely shredded

Instructions

1. Place eggs in a medium saucepan. Add enough cold water to cover. Place on medium high heat and allow to come to a boil. Turn off heat and cover.  Leave saucepan on the burner for 10 minutes. Drain water, peel eggs, set aside.
2. Preheat oven to 375 ° F.
3. Finely chopped bean sprouts and cilantro. Place in a large mixing bowl.
4. Add pork, ginger, garlic, soy sauce, sesame oil, onion powder, salt, and pepper. Mix by hand to thoroughly incorporate. Scoop up enough pork (about 2 ounces) to form a 2-inch meatball. Make a large indentation in the center, insert a quail egg, and roll into a ball. Place on a greased baking sheet. Repeat forming the remaining meatballs.
5. Bake until golden brown, about 25 minutes, or until the meatballs are brown and the juices run clear.
6. In the meantime, make the dipping sauce. Combine all ingredients, stirring to dissolve sugar. Allow to sit for about 10 minutes before serving.
7. Prepare rice noodles according to package directions. Generally, they are placed in a large bowl and covered with boiling water. They are soaked until soften (roughly 3 to 10 minutes) depending on size of noodles.
8. To serve, place meatballs over a bowl rice noodles. Add toppings: cilantro, beans sprouts, chopped peanuts (optional). Pour in some dipping sauce, then enjoy.
9. Makes 4-6 servings.

Note:

• Feel free to add other toppings: julienned cucumbers, thai basil, or shredded carrots are wonderful.

Keywords:Quail Eggs, Pork Meatballs, Stuffed Meatballs, Asian Recipe, Vietnamese

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