Meatballs filled with goat cheese

Ingredients for 4 servings:

• 800 g tartar
• 4 slices of toast, crust removed and diced
• 150 ml milk
• 1 onion(s), red, finely diced
• 1 tsp mustard
• 1 tsp tomato paste
• salt and pepper
• 1 red chili pepper(s), chopped
• 1 garlic clove(s), grated
• 2 eggs
• 200 g Camembert(s), goat cheese, alternatively Gouda or mozzarella
• Clarified butter, for frying

Instructions

Working time approx. 15 minutes; Rest time approx. 6 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 41 minutes

First, place the bread cubes in a large bowl and pour over the milk. Let it sit briefly. Then add all the other ingredients, except the goat cheese, and knead into a meat dough. Mix thoroughly and let it sit for a few minutes, then season to taste. Divide the goat cheese into 8 long, flat pieces. Form the meat dough into 8 meatballs and fill with the goat cheese pieces. Fry in clarified butter over medium heat for about 10 minutes on each side. Turn frequently. We like to serve it with a fresh salad and a piece of flatbread.