Ingredients
- Minced beef 500 gr
- Minced lamb 200 gr
- Onions 2 grated
- Egg 1 item
- Garlic 1 clove grated
- Stale bread 3 slices soaked and drained
- Salt, pepper, oregano, cumin
- Olive oil 2 tablespoons
- Mustard 1 teaspoon
- Gruyere 150 gr cut into rectangular pieces
Instructions
Ask your butcher to mince both kinds of meat together.In a bowl add all the ingredients( except the Gruyere ) and knead well,refrigerate for 2 – 3 hours.Cut the Gruyere into rectangular pieces,shape the minced meat into small and oblong meatballs,place a piece of Gruyere in the middle of each meatball and seal around it.Follow the same procedure with the remaining ingredients.Bake on a nonstick rack,first let it warm well.Bake on both sides (shaking the rack the meatballs turn and they are baked on both sides) and they are ready to be served.
