How to make
Knead the mince with the listed products and leave overnight in the fridge.
In a small casserole, braise the onions, carrot and peppers, then add the finely chopped pickles to these.
Chop the smoked neck finely, the cheese into strips.
In a plastic bag or foil, smeared with oil, put part of the mince flatly, place some of the stuffing on top, smoked neck and the cheese.
Place the other part of the mince on top and use the foil to shape beautiful, smooth meatballs.
Arrange them in a tray covered with baking paper and bake until reddened.
Serve with a salad of cabbage with carrots.
