Extinguish the baking soda in the yoghurt, put it in a bowl and add the 2 types of mince.
Chop the green onions and parsley finely, add them to the mince along with the spices, beaten egg, breadcrumbs and brandy.
The reason we're adding the alcohol to the meatball mixture is to prevent them from absorbing any oil during frying.
Knead and put the mixture in the fridge for 30 min.
Dice the cheese into small cubes about 1/2″ (1 cm) per side.
Shape meatballs from the mince, make an indentation into each with your finger, put a piece of cheese and knead into a round meatball again.
Fry them in the heated oil on all sides until ready.