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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 9 |
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You might be fooled into thinking you are eating plain meatballs until you cut them and see a creamy cheese and bacon filling. Make these for everyday and company meals as well as potlucks. Use them to top off spaghetti and fettuccine and sometimes even shape them into patties. Good with garden fresh chives and parsley sprinkled into the beef. Mozzarella and Swiss cheese are good substitutes for the cheddar. Try ground turkey instead of beef. Ingredients:
1 egg |
1 envelope onion soup mix |
1 lb ground beef |
2 tablespoons all-purpose flour |
2 tablespoons milk |
1 cup finely shredded cheddar cheese (4 ounces) |
4 slices bacon, cooked and crumbled |
2 eggs |
1 cup crushed saltine (about 30 crackers) |
5 tablespoons vegetable oil |
Directions:
1. FOR THE MEATBALLS: In a bowl, combine egg and soup mix.
2. Crumble beef over mixture and mix well.
3. Divide into 36 portions; set aside.
4. In a bowl, combine the flour and milk until smooth.
5. Add cheese and bacon; mix well.
6. Shape cheese mixture into 36 balls.
7. Shape one beef portion around each cheese ball.
8. FOR THE COATING: In a shallow bowl, beat the eggs.
9. Place cracker crumbs in another bowl.
10. Dip meatballs into egg, then coat with crumbs.
11. In a large skillet over medium heat, cook meatballs in oil for 10-12 minutes or until the meat is no longer pink and coating is golden brown.
12. Yield: 3 dozen.
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