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Great on their own as an appetizer or served for dinner with salad and mashed potatoes. Watkins meat magic can be ordered online at www.watkinsonline.com
- 453.59 g ground beef
- 2.46 ml dried Italian seasoning or 2.46 ml oregano
- 4.92 ml onion salt
- 1.23 ml black pepper
- 118.29 ml oatmeal
- 59.14 ml water
- 141.74 g cheddar cheese, cut into 1/2 inch cubes
- 14.79 ml flour
- 354.88 ml milk (from boiling potatoes, if you're making potatoes too) or 354.88 ml water (from boiling potatoes, if you're making potatoes too)
- 4.92 ml watkins meat magic flavor enhancer or 4.92 ml Kitchen Bouquet
- In a mixing bowl, combine all of the meatball ingredients except the cheese and mix well.
- Take a piece of meat about the size of a walnut, flatten it, put a cheese cube in the center, and press the meat mixture closed around the cheese, covering the cheese completely and evenly so it won't melt out into the pan.
- Spray skillet with non-stick cooking spray, then fry the meatballs over medium heat until they are very well browned on all sides.
- Remove meatballs from pan and make gravy from the drippings.
- Add flour to the drippings in the pan and mix well (you may need to add a little oil if there wasn't enough grease rendered from the meatballs).
- Add milk or water and Meat Magic, and stir well, getting any meat off the bottom of the pan to prevent sticking.
- Cook over medium heat until the gravy thickens and starts to bubble.
- Add more milk or water if needed.
- Return the meatballs to the gravy and serve or serve separately.
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