Stuffed Meatballs
Ingredients
| 1 кг | minced meat |
| 300 г | potatoes |
| 1 брой | eggs |
| 50 г | kashkaval cheese |
| — | black pepper |
| — | savory |
| — | salt |
| 400 г | mushrooms (for the filling) |
| 1 стрък | leek (for the filling) |
| 3 с.л. | sour cream (for the filling) |
| 50 г | kashkaval cheese (for the filling) |
| 50 г | processed cheese (for the filling) |
| 1 бучка, колкото мая краве | butter (for the filling) |
| на вкус | black pepper, freshly ground (for the filling) |
| 0.5 ч.л. | nutmeg (for the filling) |
Instructions
Boil the potatoes, cool them, peel and grate or mash them. Mix them in a large bowl with the minced meat, grated kashkaval and the remaining ingredients for the meatballs.
For the filling, saute the finely chopped cleaned mushrooms in the butter and add the chopped leek to fry. Then stir for a few minutes with the sour cream, grated kashkaval and processed cheese, a little salt to taste, the nutmeg and the black pepper. Stir until the kashkaval and processed cheese melt and remove from the heat.
Divide the minced meat into 16 equal parts. Shape each in your moistened palm into a flat meatball, place about 1 heaping teaspoon of the filling in the middle and wrap the meat around so the filling does not leak. Arrange the shaped meatballs in a tray lined with baking paper and press them lightly. Brush them with a little butter or oil. Bake the stuffed meatballs until done in an oven heated to about 180 degrees.