I’m playing with a recipe I found for a bacon cheeseburger meatball. I had to put my own touches on it, but I really like the idea of bacon and cheese meatballs. This is my version.
1 lb. lean hamburger
2 tbs. milk
½ pound crumbed bacon
½ cup bread crumbs
8 oz. of cubed cheese of your choice (cheddar cheese or I’m making two different kinds with pepper cheese for heat and some with string cheese)
1 tsp. onion powder
Pinch of salt and pepper
Cut up your cheese into small cubes.
Fry your bacon crisp so it crumbles well (or you can buy the real bacon bits and save work and mess). Crumble the bacon and toss in a bowl with your hamburger, egg, bread crumbs, milk and salt and pepper. Using the best utensil in the world, mix with your clean hands.
Make your meatballs about the size of a gulf ball. Take a small cube of cheese and put it in the middle and shape the meat around it into a ball.
Put on a lined cookie sheet and bake at 375 degrees for 20 to 25 minutes.
The cheese is going to melt and leak out a bit so make sure you use some foil for easy clean up.
The original recipe called for crushed canned French onion rings and some flour but I replaced them with some bread crumbs and onion powder. Serving the meatballs with a side of real onion rings would be better. If you wish to add the, add the ½ a can of crushed onion rings and 2 tbs. of flour but leave out the salt, onion powder and bread crumbs.
You can serve them as an appetizer with a tooth pick or try putting them on a small Hawaiian biscuit or bun for a slider. Make the meatballs a little larger if you are going to make them into sliders. Make sure you put out some ketchup and mustard for anyone wanting it on the slider.
Try making it with different cheeses and see which you like best. I really like the pepper cheese. If you use the string cheese (mozzarella cheese) serve it with a spaghetti sauce for dipping.
Stay warm, stay happy and may God bless you and yours.