1. Finely chop the onion and the oregano. Put them in a bowl with the minced meat, the salt and the freshly ground black pepper.
2. Mix well.
3. For the stuffing – chop the mushrooms into small pieces and mix with the grated cheese.
4. Prepare the garnish – cut the carrot into small cubes and stew it over moderate heat for 5 minutes under a lid in heated oil. Sprinkle it beforehand with the salt and sugar.
5. Drain the peas and the corn; add them to the softened carrots. Stew them for another 5 minutes on low heat under a lid in their own juices. Finally, sprinkle the side dish with the chopped dill.
6. Take a large ball of about 150 grams from the minced meat. Thin it out like a cake and form a well in the middle.
7. Put a little bit of the cheese and mushroom stuffing in it.
8. Fold the meat in half, stick its ends together well and form a large flat meatball.
9. Cook the meatballs in a moderately heated ribbed pan for seven to eight minutes on each side.
10. Serve them with the garnish.
TIP: You can also bake the meatballs in an oven, heated to 200 degrees Celsius, for between 12 and 15 minutes on each side. Best results are achieved if you turn on the hot air and the upper rheotan.
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