Meatballs stuffed with Lustenberger 1862

30 minutes preparation and cooking time
Serves 4
Cheese: Lustenberger 1862 fruity and tangy
L1862 hackt%c3%a4tschli


  • 4 Slices of white bread
  • 220 grams Lustenberger 1862
  • 50 grams  Butter
  • 50 grams  Onions, finely chopped
  • 100 grams  Vegetable cubes (brunoise) carrots, celery and leeks
  • 2 garlic cloves, finely chopped or pressed
  • 1 bunch of parsley, finely chopped
  • 500 grams  Ground veal
  • 150 grams  Veal sausage
  • 2 Eggs
  • Salt, pepper, paprika


  1. Soak the slices of bread in milk and press them. Mash well in a bowl with a fork.
  2. Saute the onions and vegetables with the garlic and parsley in the butter until translucent and allow to cool. Add to the bread. Carefully mix together the remaining ingredients and season to taste.
  3. Cut the Lustenberger 1862 into cubes.
  4. Form the meat mixture into balls with an ice cream scoop or 2 spoons. Place the cheese cube in the center and close well.
  5. Slowly fry the meatballs in the ghee on all sides. Place on paper towels briefly so that the excess cooking fat is absorbed.

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