Grilled Veal and Feta Meatballs
- 600 grams Ground veal
- 1 shallot (finely chopped)
- 1 garlic (finely chopped)
- 1 day-old White roll
- 2 eggs
- 2 tablespoons parsley (chopped)
- 1 tablespoon marjoram (chopped)
- 1 tablespoon hot Mustard
- 1 tablespoon Ketchup
- 200 grams Feta (diced)
- vegetable oil (for frying and brushing)
- freshly ground peppers
Soak roll in some lukewarm water.
Sauté shallots and garlic in 1 tablespoon oil, add chopped parsley and marjoram and let cool slightly. In a bowl, combine shallot and herb mixture, eggs, roll (squeezed to remove water), mustard and ketchup, and ground veal. Mix well. Add breadcrumbs as needed to bind mixture. Season well with salt and pepper.
Form mixture into small meatballs, flatten and fill with feta cubes. Enclose feta with meat and shape into meatballs again. Thread meatballs onto skewers. Brush grill with a little oil. In batches, grill skewers, brushing with more oil, 8-10 minutes.