Spicy mini meatballs stuffed with feta cheese

Here we go again! More Greek meatballs at your plate so to be spoilt for choice which recipe to use, all of which are different but are equally delicious! And, believe me, in this blog there are plenty of meatballs around!:-) This one is perfect idea to be served as a meze dish or to become a great addition to any party or buffet table

Recipe of Myrssini Lambraki,

"Gastronomos" magazine of "KATHIMERINI" newspaper (2009)

Ingredients (for 30-35 meatballs):

800gr. of ground beef, from the shoulder (for fluffier mixture ask the butcher to grind the meat twice)

1 large yellow onion, grated

1 egg

30 ml olive oil

1/2 tsp of ground cumin (optional)

1/2 tsp of ground coriander

1/2 tsp of cayenne pepper

salt

350 gr. of feta cheese, preferably a spicy variety

3/4 tea-cup of fine polenta

frying oil

Method:

In a large bowl put the meat, the cumin, the coriander, the cayenne, salt, the onion, the egg and the oil and knead the mixture well with your hands. Cover the bowl with cling film and leave in the fridge for at least 2 hours so to allow the flavours to come together.

Mash the feta cheese with a fork on a plate and  leave aside.

Take the mixture out of the fridge and using a teaspoon take enough mixture, the size of a small walnut, and place it on the palm of your hand. Flatten it out and put in the centre of it 1/2 teaspoon of the feta filling.

Bring the edges of the mince towards the filling, covering it and then shape into a ball sealing the feta in the centre. Repeat the steps until all ingredients are used up.

Spread the polenta on a shallow tray and roll the meatballs on it to get coated on all sides.

In a spacious, deep frying pan warm plenty of oil on medium-high heat. Fry the meatballs in batches for 5-7 minutes, turning them round frequently until they are golden on all sides.

Transfer with a slotted spoon on kitchen paper to drain and serve while they are still hot or at room temperature.