“A quick, tasty, and easy grilled appetizer”

These rich, cheesy meatballs are packed with flavor thanks to a mix of aromatic spices, fresh herbs, and milk-softened bread. They’re lightly pressed into mini patty shapes and finished with melted cheese for a delicious touch.

Ingredients:

• Ground meat (beef or your preferred choice) – 500 g
• Garlic, finely chopped – 1 clove
• Shallot, finely chopped – 1
• Fresh parsley, chopped – 1 tbsp
• Worcestershire sauce – 1 tsp
• Tomato paste – 1 tsp
• Bread crumbs soaked in milk – about 1/2 cup
• Grated cheese (mixed into the meat) – 2 tbsp
• Salt, black pepper, paprika, cumin, 5-berry spice blend, thyme – to taste
• A drizzle of oil (for mixing)
• Additional cheese for melting on top

Instructions:

1. Combine the ingredients:
   In a large mixing bowl, add the ground meat, all the seasonings (salt, pepper, paprika, cumin, 5-berry blend, thyme), the drizzle of oil, chopped garlic and shallot, parsley, Worcestershire sauce, tomato paste, the milk-soaked breadcrumbs, and 2 tablespoons of grated cheese. Mix everything together gently until evenly incorporated.
2. Form the meatballs:
   Roll the mixture into balls, then press them slightly so they resemble small, thick patties.
3. Cook the patties:
   Warm a combination of butter and oil in a skillet over medium heat. Fry the patties until they are browned on both sides and fully cooked (internal temperature 160°F / 71°C).
4. Finish with cheese:
   Sprinkle extra grated cheese over the tops during the last moments of cooking. Cover the pan briefly until the cheese melts. Serve immediately.