Cut the cheese into half inch cubes.
In a bowl, mix together the meat, salt, pepper, herbs, egg and panko.
Take about a tablespoonful of the mixture, place a piece of cheese at the center and roll to form a ball and seal in the cheese. Ideally, the meatball should be no more than two inches in diameter because it has to cook through in a very short time.
Repeat until you have used up all the meat and cheese. If the size of the meatballs is correct, you should have about twenty.
Heat the cooking oil and fry the meatballs in batches. Six to seven per batch. Fry them until golden, about three minutes. Drain on paper towels.
Serve the cheese-stuffed meatballs as they are. You may opt to serve a dipping sauce on the side. What else can go well with them on the plate, I will leave to your imagination.
Or you can serve meatballs as sliders.