|1||onion — finely chopped|
|120 g||mozzarella cheese — or gouda cheese|
|1 kg||pork mince — when buying mince please ask your butcher for fresh pork mince as it is not always on display|
|salt and black pepper — for seasoning|
|5 ml||ground cumin|
|5 ml||ground coriander|
|25 ml||fresh parsley — finely chopped|
|175 ml||double cream plain yoghurt|
|30 ml||butter — melted|
Preheat the oven to 180°C.
Heat the oil and fry the onion until soft. Remove from heat and set aside to cool down.
In the meantime, cut the cheese into cubes approximately the size of cherry tomatoes, or just slightly bigger.
Use two forks and loosely mix the pork mince, salt, pepper, spices, breadcrumbs, parsley and onion together.
Add only enough yoghurt to moisten and bind everything into a soft minced meat mixture, keeping in mind that pork mince is softer than beef mince. Using your wet hands, shape into 12 balls or into the size meatballs you prefer.
Use the back of a wooden spoon to make a tunnel into the top of every meatball and push a piece of cheese into every meatball. Reshape the meatballs to close the tunnels.
Place the meatballs on a greased oven tray, dot with the soft butter and bake for approximately 25 – 30 minutes. Remove from the oven and leave in the oven tray to rest for 10 minutes.
Most or all of the flavourful meat juices will be reabsorbed into the meatballs during the resting time.
Serve the meatballs warm with cumin spiced yoghurt and a crisp salad.