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Recipe for Vietnamese Meatballs with Quail Eggs (Xíu Mại Bọc Trứng Cút)

Vietnamese Meatballs (Xíu Mại) with Quail Eggs is a comforting and savoury dish featuring tender, juicy meatballs wrapped around delicate quail eggs. These meatballs are simmered in a fragrant, tangy tomato sauce that’s balanced with just a touch of sweetness and spice. Vibrant in colour and rich in flavour, this dish is perfect served with steamed rice or crusty bread, making it a family favourite for any occasion.
Please refer to the video instructions at the end of the recipe if you’d like to see how to make Vietnamese Meatballs with Quail Eggs in action.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Cuisine Vietnamese
Servings 4

Equipment

  • 1 medium skillet
  • 1 small pot
  • 1 medium pot
  • 1 steamer optional

Ingredients
  

For the Meatballs:

  • 350 grams ground pork
  • 125 grams Vietnamese pork paste (giò sống)
  • 16 quail eggs
  • 10 grams dried wood ear mushrooms
  • 75 grams jicama
  • 15 grams cilantro
  • 15 grams green onions

For the Sauce:

  • 3 medium tomatoes
  • 1 teaspoon mushroom powder
  • 2 teaspoons fish sauce
  • 1 teaspoon soy sauce
  • 1 tablespoon tomato paste
  • 1 tablespoon Sriracha chili sauce
  • 2 teaspoons finely chopped garlic
  • Annatto oil (for natural colouring) optional

For Seasoning the Meatballs:

  • 1 tablespoon fish sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon MSG (or chicken bouillon powder)
  • 1 teaspoon garlic powder
  • 1 teaspoon sesame oil
  • ½ teaspoon ground black pepper

Instructions
 

  • Prepare the Quail Eggs:
    Boil the quail eggs until fully cooked. Cool, peel, and set aside.
  • Prepare the Sauce:
    Score the bottoms of the tomatoes, then boil them in water until the skins start to peel. Remove, cool, and mash the tomatoes in a bowl. Strain through a fine mesh sieve to separate the liquid. Reserve the tomato juice for the sauce.
    Mix the reserved tomato juice with
    1 teaspoon mushroom powder
    1 teaspoon soy sauce
    2 teaspoons fish sauce
    1 tablespoon Sriracha chili sauce
    1 tablespoon tomato paste.
    Set the sauce mixture aside.
  • Prepare the Meatballs:
    Peel and julienne the jicama. Sprinkle with a small amount of sugar and let it rest for 20 minutes. Squeeze out the excess liquid using your hands or a clean cloth.
    Soak the dried wood ear mushrooms in warm water for 15 minutes until softened, then drain and finely chop them.
    Finely chop the cilantro and the white parts of the green onions - these will be mixed into the meatball mixture. Also, finely chop the green parts of the green onions for garnish.
    In a mixing bowl, combine the ground pork, Vietnamese pork paste, wood ear mushrooms, jicama, cilantro, and chopped green onions.
    Season the mixture with
    1 tablespoon fish sauce
    1 teaspoon soy sauce
    1 teaspoon sesame oil
    1 teaspoon MSG (or chicken bouillon powder)
    1 teaspoon garlic powder
    ½ teaspoon ground black pepper
    Mix thoroughly until well combined. Let the mixture rest for 20 minutes.
  • Assemble the Meatballs:
    Take a small portion of the meat mixture and flatten it in your hand. Place a quail egg in the centre, then wrap the meat around it to form a ball. Repeat until all the quail eggs are used.
  • Cook the Meatballs:
    Place the meatballs in a heat-resistant dish and steam them until just cooked through. Remove from heat and set aside.
    In a medium skillet, heat some oil over medium-high heat. Add the chopped garlic and sauté until fragrant.
    Pour in the prepared sauce mixture and bring it to a boil. Adjust the seasoning as needed.
    Gently add the steamed meatballs to the skillet. Toss to coat them evenly with the sauce. Cook over medium heat for about 5 minutes, allowing the flavours to meld. Add annatto oil to give the sauce a more vibrant colour - this step is optional.
  • Serve:
    Turn off the heat and sprinkle the meatballs with more chopped green onions and cilantro.
    Transfer the meatballs and sauce to a serving plate. Serve hot with steamed rice or crusty bread. Enjoy your Vietnamese Meatballs (Xíu Mại) with Quail Eggs, bursting with flavour and perfect for a comforting meal!

Video