Mince the onion and microwave it in a heat-resistant container covered with plastic wrap for 1 minute at 600W. Let it cool. Cut the boiled eggs decoratively.

Cut the quail eggs in half and coat them lightly with flour.

Prepare the meat mixture by soaking breadcrumbs in milk, then adding ground meat, onion, salt, and pepper. Mix until sticky. Divide into 8 portions.

Wrap each portion of meat around a quail egg half using plastic wrap to shape. Twist the wrap to secure. Microwave on a heat-resistant plate for 5–6 minutes at 600W. Let cool.

Toast breadcrumbs in a frying pan with olive oil over medium heat until golden brown. Transfer to a tray.

Mix ketchup and medium-thick sauce in a heat-resistant container, cover with plastic wrap, and microwave for 30 seconds at 600W.

Coat the cooled meatballs with sauce and then with toasted breadcrumbs.