MARINADE: mix the Beef with the marinade, and let it rest for 30 minutes or more.
SHAPING: take a tablespoon, scoop the beef and roll it into a ball. Do this for all the beef. After that, leave in the fridge so that it sets.
DEEP FRYING: Heat a pot/wok of oil (anywhere between 1-3 cups). Fry the meatballs until they are brown all over. If you put too much cheese, or if the cheese aren't finely chopped, the meatballs will stick to the wok and the spatula. Alternatively, during the marination, you could hold the cheese, and then add the cheese during shaping by stuffing them in the middle of the meatball.
