Greek with cheese (Feta / Emmentaler) stuffed meatballs according to H

Greek with cheese (Feta / Emmentaler) stuffed meatballs according to Holly's Art. My meat consumption has become very low but here the mass contains about 30% minced meat.

Actually totally easy to see in the video

• 1 kg minced meat (pork)
• 1 Kg squeezed grated zucchini chips (the drier the better)
• 3 small peppers (red, yellow and green)
• 4 small onions diced and steamed with the pepper in a little olive oil (so it is better digestible)
• 1 small fresh white bread, baguette, rolls or similar in the kitchen machine to breadcrumbs processed (250g) fresh tastes better and absorbs the moisture of the minced meat better. With bread crumbs you buy the dough then let stand for about 20 minutes that the crumbs swell.
• 2 eggs
• Spices as seen in the video (paprika rosenscharf, sweet, smoked, salt, pepper, onion powder, garlic powder (made by yourself) oregano
• Feta cheese and Emmentaler diced

Fry the meatballs for about 5 minutes at 170 ° and then 15 minnings for the finished cooking in the oven. I like it cold best. Ideal as Mesédes with Zaziki and a nice Greek peasant salad.

When salt and pepper rather seasoned several times and taste. Especially with salt, there are great differences in, for example, sea salt or rock salt.

My video is at DLive