Prep 20 mins
Cook 25 mins
Yummy meatballs from Foodnetwork's "Big Daddy's House" - These are really really yummy. The recipe calls for applewood smoked bacon but my grocery store didn't have that so I substituted with regular bacon.
- 8 -10 slices apple-smoked bacon
- 1 lb ground chuck
- 1 tablespoon Worcestershire sauce
- 1 (1 1/4 ounce) package onion soup mix
- 1⁄2 cup panko breadcrumbs
- 1 tablespoon coarse black pepper
- 1 tablespoon beef stock
- 8 -10 bite-size fresh mozzarella cheese balls
- Preheat the oven to 400 degrees F.
- Arrange the bacon slices on a sheet pan. Put in the oven and bake until crisp, about 8 to 10 minutes. Remove the bacon from the pan to a cutting board and chop. Set aside.
- In a large bowl, mix together the beef, Worcestershire, onion soup mix, bread crumbs, black pepper, stock and the chopped bacon.
- Form portions of the meat around the mozzarella to make smooth balls. Arrange the meatballs on a sheet pan with a rack and bake until thoroughly browned, about 10 to 15 minutes.
- Serve with Pasta and Marinara Sauce.
This was a fun idea to change up traditional meat balls. The amount of pepper really killed the flavor, though. In the future I would 1/4 or even omit the pepper because of how over powering it was. Another note is that I didn't have the cheese balls, but I did mix some shredded mozzarella into the meat and it worked just fine.
These were fun to try. That cheese in the middle is great! My ground beef was extremely lean, so it may have made them a little dryer than the norm. I also found it helpful to divide some of the mozzarella balls to make wrapping the beef around them a little easier. Overall, the recipe was not difficult. I used a personal mix of spices in place of the onion soup mix. I got 11 hearty-sized meatballs and everyone thought they tasted delicious.
These were very good. I only gave it 4 stars because I changed a couple of things & don't know how they affected the outcome. I used 1/2 ground beef & 1/2 ground pork (my usual mixture for meatballs & meatloaf) & I only used 1/2 pkg of onion soup mix. I was worried that a whole pkg mixed with only 1 pound of meat might overpower the meat. I also used 1 T of red wine instead of beef stock (I didn't have any stock available). I cooked them for 15 minutes at 350 deg, but I think 10 would have been enough (got interrupted with a phone call). Thanks FeelinYummy for a tasty recipe.