Place the bun in warm water; after soaking it for a few minutes thoroughly squeeze out all excess water.
Finely chop the parsley. Remove the seeds from the bell pepper and dice it. Wash the leek and cut into thin slices. Slice the white mushrooms and cucumber. Wash and dry the tomato, remove the stem and cut into thin slices. Remove the green from the radishes, wash and also cut into thin slices.
Blend the cream cheese and season with salt and pepper.
Blend the ground beef, bun, parsley, bell pepper, white mushrooms, and the leek, season with iodized salt and pepper. Then start forming uniform meatballs. Fry the meatballs in rapeseed oil till they are golden brown on both sides. Let them cool off. Divide the meatballs into two batches.
For the first batch, cut each meatball in half, spread both sides with cream cheese. Put a slice of cucumber and tomato on one side and place the other side on top.
For the second batch, cut each meatball in half, spread the cream cheese on one side only; add a slice of Emmentaler, another layer of cream cheese and a few radish slices, before placing the other side of the meatball on top.
Enjoy with a slice of German wholegrain bread and an apple at lunch.