Quail Meatballs with Lemon and Mint

Experience quail at its finest with this tender and flavorful recipe. The key is proper meatball formation, which ensures perfectly seasoned bites that stay moist and delicious every time you make it.

Mediterranean technique meets delicate game

Greek-Inspired Preparation This recipe creates elegant meatballs using Mediterranean flavors that complement quail's delicate nature while adding bright, fresh notes.

Ingredients (Serves 6-8 as appetizer)

• 2 lbs ground quail meat
• 1/2 lb ground pork fat
• 1/2 cup fresh breadcrumbs
• 1/4 cup milk
• 1/4 cup fresh mint, chopped fine
• 2 tbsp fresh dill, chopped
• Zest of 2 lemons
• 2 cloves garlic, minced
• 1 egg, beaten
• 2 tsp salt, 1 tsp white pepper

Lemon Sauce:

• 1/2 cup chicken stock
• 1/4 cup lemon juice
• 2 tbsp olive oil
• 1 tbsp honey
• 2 tbsp fresh mint
• Salt and pepper to taste

Mediterranean Method

1. Panade Formation: Soak breadcrumbs in milk until fully absorbed. This creates incredibly tender meatballs.

2. Meatball Assembly: Gently fold together all the ingredients including lemon zest and fresh mint. Handle the mixture as little as possible.

3. Cooking Process: Brown the quail and porkballs in olive oil until golden. Add stock and simmer gently until cooked through, about 6-8 minutes.

4. Sauce Finishing: Reduce the cooking liquid slightly, then whisk in honey and squeeze in fresh lemon juice for brightness.