Cheese-stuffed Meatballs

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    • Cheese-stuffed Meatballs

      1kg of any minced meat
      Mozzarella or semi-hard cheese in good nut-sized cubes
      40g flax flour
      2 Kl salt
      Curry and / or paprika
      The more aromatic the meat, the more spices and the more strongly flavoured the cheese should be.
      For my variant with lamb and young goat meat, African pepper soup spice or garlic would also have been a good fit.


      Mix the meat with the spices and the gold flour in the food processor with a knife insert or kneading by hand to an even dough.
      Form deep bowls from the meat dough, into each of which a cheese cube fits well.
      Push the open side of the bowl from all sides and squeeze it well again.
      Fry well on both sides over medium heat.