Directions:

• 1

  Place mince, fine fresh breadcrumbs, parsley, salt, ground pepper, oregano and 1 egg in a large bowl. Season. Using wet hands, mix until well combined. Refrigerate until needed.

• 2

  Bring a pan of salted water to boil on high heat. Gently lower eggs into boiling water. Reduce heat to medium and simmer for 2 mins. Remove eggs from pan. Immediately immerse in iced water until cool.

• 3

  Dust quail eggs lightly in extra flour. Divide mince mixture into portions and roll into balls. Flatten balls slightly, then carefully mould mince mixture around the eggs .

• 4

  Whisk together remaining eggs and a splash of water in a shallow bowl. Place flour and crumbs in separate bowls. Roll meatballs in flour and pat off any excess. Dip in egg, then crumbs, pressing lightly to coat.

• 5

  Heat oil in a deep-fryer to 170C, or in a heavy-based saucepan on medium until a cube of bread sizzles on contact. Deep-fry meatballs from 3-4 mins, until golden and crispy.