Juicy Cheese-Stuffed Meatballs

Finely dice the onion and sauté it in butter until translucent. Let it cool completely.

Add the cooled onion, salt, and spices to the minced meat. Knead the mixture thoroughly for 5–7 minutes.

Chill the prepared meat mixture in the refrigerator for 20 minutes.

For the filling, mix softened butter with grated cheese and finely chopped herbs.

Shape into small balls of about 15 g each and refrigerate for a few minutes.

Divide the meat mixture into 90 g portions, flatten into patties, place the cheese filling in the center, and seal the edges tightly.