Stuffed meatballs Greek style

Ingredients for 3 servings:

• 500 g minced meat, mixed
• 1 small onion(s)
• 1 tsp salt, to taste
• some pepper, black from the mill
• 1 tsp marjoram, fresh or dried
• 1 tsp oregano, fresh or dried
• some rosemary, fresh or dried
• 2 eggs
• 3 tbsp breadcrumbs
• 1 garlic clove(s)
• 100 g sheep’s cheese
• 1 tsp sweet paprika powder
• 3 tbsp oil or fat for frying

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

refined, filled with sheep’s cheese

Finely chop the onion and garlic. Place the minced meat, eggs, spices, garlic, onion, and breadcrumbs in a bowl and mix well. Let the meat mixture rest in the refrigerator for 20 minutes. Remove the mixture from the refrigerator. Take 2 tablespoons of the meat mixture in each hand and form it into a meatball. Make a depression in the center of the meatball and place a small piece of feta cheese into it. Press the sides of the meatball together again to form an oval, longish patty. Repeat this process with the remaining meat mixture until all the ingredients are used up. Fry the meatballs in a pan with hot oil for 20 minutes on each side over medium heat. My rosemary baked potatoes and my delicious farmer’s salad go very well with this.