Recipe by: Vie Blonk

Source: Vie Blonk

When serving as a starter put some rocket (or other lettuce) on a plate and serve the pieces on there.


  • 4 small eggs (or 15 quail eggs), hard boiled
  • 3 sausages (Take whichever you like best. Can be German, Italian, can be with garlic, rosemary – or plain)
  • 2 tablespoons of butter
  • Some chopped chives for garnish
  • Some mustard for garnish


surprise meatballs 2

  • Remove the skin from the sausages and flatten the meat.
  • Peel the skin from the eggs and coat the eggs with a layer of meat, about ½ cm thick for the large eggs and less if you can for the quail eggs.
  • Heat the butter in a frying pan and cook the meatballs until brown and cooked through (takes about 8-10 minutes).
  • Cut the balls into slices (halves for the quail eggs) and serve with a bit of mustard and/or a chive.

* You can make this recipe with small chicken eggs or quail eggs. The amount of eggs and meat varies therefore, but the work is the same.

Download PDF here: Vie Blonk European Surprise Meatballs