Scottish-style meatloaf meatballs (my own idea)
My own take, in the style of Scotch eggs / meatloaf roll: minced meatballs wrapped around quail eggs and cheese, baked in tomato sauce. (Jasi likes it more without the egg BUT with a little chili pepper, or even more chili pepper.)
Nutrition
Ingredients
| 2 тарелки | Minced meat |
| — | Cumin |
| — | Coriander |
| — | Cinnamon |
| — | Worcestershire sauce |
| 1 | Egg |
| 2 капачки | Fresh milk |
| 12 | Quail eggs |
| 12 | Pickled gherkins |
| — | Kashkaval cheese |
| — | Mozzarella |
| — | Barilla tomato sauce with olives and Neapolitan or with basil (for the sauce) |
| — | Worcestershire sauce (for the sauce) |
| — | Water (half a jar, to rinse out the two jars) |
| — | Olives (for the sauce) |
| — | Garlic (for the sauce) |
| — | Pesto (for the sauce) |
Instructions
For the meat mixture: mix the minced meat with the chopped pickled gherkins, cumin, coriander, cinnamon, Worcestershire sauce, egg and milk.
Wrap each quail egg with a piece of firm mozzarella or kashkaval cheese, then wrap that in the meat mixture to form meatballs.
Sauce: Barilla tomato sauce with olives and Neapolitan (or with basil), Worcestershire sauce, half a jar of water used to rinse out the two sauce jars, olives, garlic and pesto.
(Jasi likes it more without the egg BUT with a little chili pepper, or even more chili pepper.)
Bake at 200°C — no idea exactly how long (around 30 min, 10 min after the sauce comes to a boil). Sprinkle with kashkaval and bake until it melts.
For a portion of 2 meatballs and 80 grams of sauce the macros are: 488 kcal, 29.8 g protein, 36.1 g fat, 10.0 g carbohydrate.