Play Ball: Humpty Dumpty Meatballs

9 months ago

humpty dumpty meatballs

Forget about the nursery rhyme. These meatballs will never give you a great fall.


Humpty Dumpty Meatballs

Recipe by Nina Daza-Puyat

Photographed by Ed Simon of Studio 100

Makes 6-7 servings



1 kilo Regular ground pork

½ cup Finely chopped or grated carrots

⅓ cup Chopped parsley

½ cup Breadcrumbs

¼ cup Grated Parmesan cheese

2 Eggs

¼ cup Milk

1 Tbsp Dijon or yellow mustard

1 tsp Salt

¼ tsp Ground black pepper

2 tsps Liquid seasoning

½ tsp Ground oregano

15 Quail eggs, boiled and peeled

  • Cooking oil, for frying



2 Tbsps Olive oil

1 Tbsp Butter

1 White onion, chopped

1 cup Tomato sauce

½ – ¾ Chicken stock

¼ tsp Dried basil

¼ tsp Dried oregano

¼ tsp Salt

⅛ tsp Ground black pepper

½ tsp Sugar

  • Grated Parmesan cheese
  • Grated mozzarella cheese
  • Chopped parsley, to garnish


  1. Combine all of the meatball ingredients except the quail eggs and cooking oil in a mixing bowl. Mix well then set aside.
  2. Take about ¼ cup ground meat mixture and shape into meatballs the size of a ping pong ball. Repeat until all of the meat is used up.
  3. Stuff meatballs with quail eggs. Take one meatball and flatten it slightly on your palm. Place the quail egg in the middle and carefully wrap the meat around the egg, making sure all sides are covered. Wet your hands with water, if necessary.
  4. To cook, heat cooking oil in a frying pan with about an inch of cooking oil. Pan-fry meatballs until lightly brown on all sides. Set meatballs aside to drain on paper towels.
  5. To make the sauce, heat the olive oil with some butter in a large sauté pan and sauté onions until soft and fragrant.
  6. Pour in tomato sauce and cook for 2-3 minutes until it changes color. Add the chicken stock. Season sauce with dried basil, dried oregano, salt, pepper, and sugar. Let simmer for 4-5 minutes.
  7. Add the cooked meatballs. Cover the pan and let meatballs simmer in the sauce for another 2-3 minutes. Remove from heat and transfer to a serving platter. While meatballs are still hot, sprinkle the cheeses on top. Place the meatballs under the broiler to melt cheeses, if desired. Garnish with parsley before serving.


More tomato-based dishes here:

Creamy Tomato Basil Penne with Grilled Chicken

Homemade Chicken Parmigiana

Chorizo Sloppy Joes

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