Quail Egg Stuffed Pork Meatballs with Rice Noodles


Looking for a new Asian dish? These quail egg stuffed pork meatballs served with rice noodles are just what you need. 

Quail Egg Stuffed Pork Meatballs with Rice Noodles
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Quail egg is not an ingredient I typically use; 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. It was a sign—I must incorporate this delicacy into my blog post or destruction will rain down on…I dare not say or it will happen! Anyway, 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!

Quail Egg Stuffed Pork Meatballs with Rice Noddles



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 this sauce, but this particular one from the New York Times 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 it. It’s that good! 

Quail Egg Stuffed Pork Meatballs with Rice Noodles



Quail Egg Stuffed Pork Meatballs with Rice Noodles




INGREDIENTS:

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


Dipping Sauce
1 tsp. chili garlic sauce (more or less depending on heat level desired)
1 clove garlic, minced
3 tbsp. sugar
2/3 cup warm water
1 tbsp. lime juice
1 tbsp. rice wine vinegar
5 tbsp. fish sauce
1 small carrot, finely shredded



INSTRUCTIONS:

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.

Preheat oven to 375 degrees F.

Finely chopped bean sprouts and cilantro. Place in a large mixing bowl. Add pork, ginger, garlic, soy sauce, sesame oil, onion powder, and egg. 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. Bake until golden brown, about 25 minutes.

To make the dipping sauce, combine all ingredients, stirring to dissolve sugar. Allow to sit for about 10 minutes before serving.

Prep 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.

Place meatballs atop a bowl noodles and serve with additional cilantro, beans sprouts, chopped peanuts (optional) and a generous amount of dipping sauce.

Makes about 6 servings.

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