Stuffed meatballs with Emmental cheese

Ingredients for 8 servings:

• 1 kg minced meat, mixed
• 2 shallots
• 2 tbsp butter
• ½ zucchini
• ½ bell pepper(s), red
• 150 g cheese (Emmental), grated
• 2 rolls from the day before
• 1 onion(s)
• 2 garlic cloves
• 1 tbsp paprika powder, sweet
• 2 eggs
• 2 tbsp mustard
• some salt and pepper
• some clarified butter or oil for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

stuffed meat cakes

Peel and chop the shallots, and sauté in half of the butter. Wash, trim, and dice the vegetables, and add to the shallots. Sauté for about 5 minutes, then let cool. Add the grated cheese and stir in. Dice the bread rolls and pour hot water over them. Peel and finely dice the onion and garlic cloves, then sauté in the remaining butter. Clean, wash, and finely chop the spring onions, then briefly add them to the garlic. Add them to the minced meat along with the squeezed-out bread rolls. Add the paprika, eggs, and mustard, knead, and season. Form the meat mixture into balls, placing a little of the cheese filling in the center of each one. Fry the meatballs in batches on both sides in hot clarified butter or oil.