Chicken Meatballs with Egg and Cheese Filling
Ingredients
| 500 g | chicken mince | |
| 1 head | onion | |
| 1-2 cloves | garlic | |
| to taste | bread (to taste) | |
| 1 | egg | |
| to taste | salt and black pepper | |
| 100-150 g | grated kashkaval (or mozzarella) | |
| 2 | boiled eggs, grated | |
| — | parsley and dill, finely chopped | |
| 2 tbsp | 30 ml | butter at room temperature |
| to taste | spices of choice, optional |
Instructions
- Knead the mince, adding the listed ingredients (first soak the bread in water).
- Make the filling by mixing its ingredients together.
- Wet your hands with water, scoop a little mince with a spoon, place it on your palm and make a hollow in the middle of the mince. Put some of the prepared filling there. Then "close" it, shaping a meatball.
- Fry over low heat (in pre-heated oil) on both sides until a golden crust forms.
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