1/1 Photo of Bacon Cheeseburger Balls
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.
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Units: US | Metric
- 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
- 1FOR THE MEATBALLS: In a bowl, combine egg and soup mix.
- 2Crumble beef over mixture and mix well.
- 3Divide into 36 portions; set aside.
- 4In a bowl, combine the flour and milk until smooth.
- 5Add cheese and bacon; mix well.
- 6Shape cheese mixture into 36 balls.
- 7Shape one beef portion around each cheese ball.
- 8FOR THE COATING: In a shallow bowl, beat the eggs.
- 9Place cracker crumbs in another bowl.
- 10Dip meatballs into egg, then coat with crumbs.
- 11In 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.
- 12Yield: 3 dozen.
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Nutritional Facts for Bacon Cheeseburger Balls
Serving Size: 1 (971 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1017.4
- Calories from Fat 712
- Total Fat 79.2 g
- Saturated Fat 26.3 g
- Cholesterol 376.4 mg
- Sodium 1865.3 mg
- Total Carbohydrate 23.8 g
- Dietary Fiber 1.4 g
- Sugars 3.2 g
- Protein 50.4 g