prep time
15 mins.cook time
30-40 minsIngredients
1 lb Niman Ranch ground pork
½ lb Niman Ranch ground beef
1 cup loosely packed breadcrumbs
1 small sweet onion, diced
2 small carrots, diced (to equal about 1 cup of prepped carrot)
½ bunch parsley, finely chopped
½ cup golden raisins, roughly chopped
3 gloves garlic, minced
1 tablespoon minced ginger
3 tablespoons soy sauce
12 quail eggs, soft boiled and peeled
2 teaspoons Spiceology pink peppercorn lemon thyme seasoning
½ teaspoons Spiceology Hungarian paprika
Spiceology Himayalan pink salt to taste
Oil for cooking
Cooking Instructions
- Heat 2-3 tablespoons oil over medium-high heat and sauté onion, carrots, ginger and garlic for about 10 minutes
- Transfer to a mixing bowl and add breadcrumbs, parsley, raisins, soy sauce, pink peppercorn lemon thyme, paprika, Himalayan pink salt. Mix well.
- Add Niman Ranch ground pork and Niman Ranch ground beef to the bowl and mix carefully with your hands – do not over mix! Just until meats are permeated with spices and vegetables.
- Form the mixture into 2.5-3 inch diameter balls
- Press down on the balls, place a quail egg in the center of each and wrap the meat mixture around the egg, covering it completely.
- Wrap each meat/egg package in foil, tightly
- Bring a pot of water with a steamer basket inside to boil, then lower heat to simmer
- Place foiled meatballs in steamer basket
- Steam meatballs for 30-40 minutes (until internal temperature reaches 165 degrees).
- Unwrap and serve with steamed rice!