Mama Meatballs With Cheese Recipe

Ingredients:

	Lamb Mince (Twice-Drawn Medium Fat)	250	Grams
	Ground Beef (Twice-Drawn Medium Fat)	250	Grams
	Dry Onion (Medium size)	2	Qty
	Stale Bread ((Or Breadcrumbs))	4	Slice
	Milk	1	Half Cup
	Kashar (Cheddar) (Freshly Diced)	200	Grams
	Egg	1	Qty
	Parsley (Finely Chopped)	1	Bunch
	Black Pepper (Freshly Ground)	1	Tsp
	Cumin	1	Half Tbsp
	Powdered Red Pepper	1	Tsp
	Fine Salt	2	Half Tbsp
	Liquid Oil	1	Tbsp

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Instructions:

1. Take the stale breads that you have peeled off in a deep bowl and wet them with milk. Squeeze out excess milk in the palm of your hand and crumble the breads.
2. Peel and grate the dried onions and squeeze out the bitter juice and add the onions to the mortar.
3. Combine the minced meat, finely chopped parsley, an egg, salt, spices, onion and bread crumbs and knead for 10-15 minutes until all the ingredients are combined.
4. Roll the meatballs that you cut in the size of a large walnut with your hand, open the middle with your finger, and place the cubed cheddar pieces into the meatball and round them again to give them the shape of oval meatballs.
5. Grease your well-heated cast iron pan (normal pan can be used) with a spoonful of oil and remove the excess with a paper napkin.
6. Take the meatballs into the pan, press them lightly with a spoon at the first stage, cook them for 3-4 minutes on both sides and take them out of the pan.
7. During the serving phase, heat the meatballs by taking them back to the pan. You can serve the mother meatballs, which you will serve hot, with french fries, mashed potatoes, roasted tomatoes and peppers that you will cook in a grill pan. Bon Appetit!
8. Note: If you are going to fry, you can fry the meatballs on both sides by heating the oil in a flat pan until it reaches half of the meatballs.
9. Separate and wash the leaves of half a bunch of parsley and chop finely.

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Meatball