Name: Quail Meatballs with Lemon and Mint
Cuisine: American
Ingredients: 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 absorbed; - Creates tender texture in final meatballs; 2. **Meatball Assembly**:; - Gently combine all meatball ingredients; - Don't overmix (creates tough texture); - Form into walnut-sized portions; 3. **Cooking Process**:; - Brown meatballs in olive oil until golden; - Add stock and lemon juice to pan; - Simmer covered 15-20 minutes; 4. **Sauce Finishing**:

Panade Formation:
- Soak breadcrumbs in milk until absorbed
- Creates tender texture in final meatballs
Meatball Assembly:
- Gently combine all meatball ingredients
- Don't overmix (creates tough texture)
- Form into walnut-sized portions
Cooking Process:
- Brown meatballs in olive oil until golden
- Add stock and lemon juice to pan
- Simmer covered 15-20 minutes
Sauce Finishing:
- Reduce cooking liquid slightly
- Whisk in honey and fresh mint
- Adjust seasoning with salt and pepper

Service: As appetizers with pita bread or over orzo pasta

Quail Meatballs with Lemon and Mint

1Setup & Prepare

2Ingredients

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3Cooking Instructions

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4Chef's Notes & Pairings

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