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 full of flavor and texture.

Quail egg is not an ingredient I typically use. In fact, I have never used it. 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 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 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 them 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 stainless steel with 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-sized pan is made of nonstick aluminized steel. Its corrugated surface allows for even heat distribution and quick release, and it is also warp-resistant.
• Mixing bowls—this set includes four glass mixing bowls and lids of varying sizes. The bowls are freezable, microwave, and oven-safe. The bowls are freezable, microwave, and oven-safe.
• Kitchen tongs—these are made of stainless steel, with a silicone head and non-slip handle. They are 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 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 the heat and cover. Leave the saucepan on the burner for 10 minutes. Drain water, peel eggs, and 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 it 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 soft (roughly 3 to 10 minutes), depending on the size of the noodles.
8. To serve, place meatballs over rice noodles in a bowl. Add toppings: cilantro, bean sprouts, and 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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