Place Meatball ingredients in a bowl and use your hands to combine.

Refrigerate for 30 minutes (firms up, easier to handle). If in a rush, add more breadcrumbs until mixture is roll-able.

Scoop up heaped tablespoons and dollop onto work surface with the flick of the wrist. Repeat with remaining mixture. Then roll into balls.

Cut cheese into small squares to top each meatball.

Cut larger gherkins in half, lengthwise.

Heat oil in a skillet over medium high heat. Add meatballs in batches and cook, shaking the pan so they roll around, until browned all over and cooked through - 5 minutes. Between batches, drain excess oil (but keep some to cook next batch).

Place cooked meatballs on a large plate that fits in your microwave. Top with cheese and a gherkin and secure with a toothpick.

Microwave for 60 - 90 seconds or until cheese melts. Serve warm with ketchup!