Recipe by Olha
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.
Top Review by Jen T
These were great and lend themselves to having with either potatoes & vegetables or noodles & a sauce. We had them with a lemon & herb couscous & tossed green salad. I followed the recipe except I only used one egg for dipping in before crumbing. I had no trouble with rolling them. I always wet my hands a little to do this job and have found it always works for me. Thanks for posting such a great recipe....well worth the time in making them. One thing I may try next time is baking them in the oven as I plan to double the recipe for a crowd. I made 36 from this recipe as stated:)
- 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 See How It's Made
- FOR THE MEATBALLS: In a bowl, combine egg and soup mix.
- Crumble beef over mixture and mix well.
- Divide into 36 portions; set aside.
- In a bowl, combine the flour and milk until smooth.
- Add cheese and bacon; mix well.
- Shape cheese mixture into 36 balls.
- Shape one beef portion around each cheese ball.
- FOR THE COATING: In a shallow bowl, beat the eggs.
- Place cracker crumbs in another bowl.
- Dip meatballs into egg, then coat with crumbs.
- 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.
- Yield: 3 dozen.