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Meatballs with Quail Eggs Ingredients: For the meatballs: • Ground beef — 250 g • Ground pork — 250 g • Eggs — 2 pcs • Salt — to taste • Pepper — to taste • Herbes de Provence — to taste • Dill — to taste (fresh or dried) • Parsley — to taste (fresh or dried) • Green onions — to taste (finely chopped) For the filling: • Boiled quail eggs — 10 pcs For the side dish: • Potatoes — optional (can be baked, boiled, or mashed) For the salad: • Cucumber — 1 pc • Tomato — 1 pc • Bell pepper — 1 pc For the dressing: • Yogurt — 150 g • Dill — to taste (finely chopped) • Water — as needed for thinning 1. Prepare the filling: – Boil the quail eggs in boiling water for about 4-5 minutes. Then cool them in cold water and peel. 2. Prepare the meat mixture: – In a large bowl, combine the ground beef and ground pork. – Add the eggs, salt, pepper, herbes de Provence, dill, parsley, and green onions. Mix well until combined. 3. Form the meatballs: – Wet your hands with water to prevent the mixture from sticking. Take a small amount of the meat mixture and form a flat patty. – Place a quail egg in the center of each patty and carefully wrap the meat around it, forming a ball. – Repeat the process with the remaining meat mixture and eggs. 4. Cook the meatballs: – Heat a skillet with a small amount of oil over medium heat. – Fry the meatballs on all sides until golden brown (about 10-15 minutes). You can also bake them in the oven at 180°C (350°F) for about 20-25 minutes. 5. Prepare the side dish: – Boil or bake the potatoes according to your preference. 6. Prepare the salad: – Chop the cucumber, tomato, and bell pepper. Mix them in a salad bowl. 7. Prepare the dressing: – In a small bowl, mix the yogurt, dill, and a little water to achieve your desired consistency. 8. Serving: – Serve the meatballs warm or chilled with potatoes and fresh salad. Drizzle with dressing if desired. Enjoy your meal! These meatballs with quail eggs will be a delightful treat for any table!