How to make
For the breading: put the slices of old bread in an oven dish with baking paper, dry them for 1 hour at 120°F (50 °C). Crumble the cooled rusks into pieces and blend them in a blender. You're going to use the resulting crumbs as breading for the meatballs.
Put the mince in a bowl, add the ground onions and roasted peppers, spices, egg, breadcrumbs, knead well and leave for 30 min. in the fridge.
Take the mince out, form about 15 meatballs, while placing a bit of processed cheese in the middle of each.
Roll each meatball in the crumbs you made earlier, fry the meatballs on both sides until ready, drain them onto baking paper and serve with a garnish of your choice.
