Meatballs stuffed with Bulz cheese from Sibiu Romania

Bulz is a traditional Romanian dish, originating from the region of Transylvania, and more specifically from the city of Sibiu. It is a simple but delicious preparation made from corn and cheese, often served as a side or main course.

Here is a bulz recipe:

Ingredients :
500 g mămăligă (Romanian polenta)
200 g brânză de burduf (salted sheep cheese, traditionally used, but you can use other salty cheeses or feta)
100 g of bacon or lardons (optional)
Butter for cooking

instructions:
Prepare the mămăligă following the instructions on the package. Traditionally, it is cooked until it is thick and can be shaped into balls.
While the mămăligă is cooking, cut the sheep's cheese into small pieces. If using bacon or lardons, fry them in a pan until golden and crispy. Reserve.
When the mămăligă is ready, remove it from the heat and let it cool enough to handle it.
Take a small amount of mămăligă in your damp hands and form a hollow ball in the center.
Fill the hollow with pieces of cheese (and bacon or lardons, if using).
Close the ball of mămăligă around the cheese, making sure it is well enclosed inside.
Repeat the process with the remaining mămăligă and cheese.
Melt butter in a skillet over medium heat. Once the butter has melted, add the stuffed mămăligă balls.
Cook the bulz balls on both sides until golden brown and crispy.
Once cooked, remove the balls from the pan and let them rest for a few minutes before serving.
Serve the bulz hot, possibly accompanied by a green salad or other traditional Romanian dishes.