Gruyere stuffed meatballs


  • 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


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.

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