Optional: 24 quails’ eggs – hard-boiled and shelled. To serve: ½ cup MAGGI chilli sauce
Place all the ingredients listed above (except the additional NESTUM for coating and the quails’ eggs) in a roomy mixing bowl.
Mix until well combined and then pinch off small balls of mixture the size of limes (around 20 g).
Place the additional NESTUM for coating in a shallow bowl and roll the meatballs until well coated.
Lay meatballs on a tray lined with baking paper and lightly drizzle them with oil before baking in a preheated oven 200 C for about 15 minutes. If wished, you can place a little “surprise” in the centre of each meatball. To do so, flatten each ball and place a boiled quail’s egg in the middle. Enclose the egg with the meat patty and roll in NESTUM. Finish as above by baking in a hot oven. Serve hot, with MAGGI chilli sauce.