Recipe by Shirl (J) 831
My SIL gave me this recipe from the latest issue of Our Canada magazine. A little time consuming but WELL worth it. I am sure you will agree there is not another meatball quite like it.
Top Review by Heat Freak
Well worth the effort! Made most with Cheese Ritz, but a few with saltines as well, liked the Ritz better. Pan fried them in a bit of EVOO and they were crispy on the outside, cheesy and yummy on the inside. Freezing and pan frying from frozen, works great. Next time, will add Jalapeno to the cheese center!
- 1 egg
- 1 (1 1/2 ounce) envelope onion soup mix
- 1 lb ground beef
- 2 tablespoons all-purpose flour
- 2 tablespoons milk
- 1 cup cheddar cheese, shredded
- 4 slices bacon, cooked crispy and crumbled (like bacon bits almost)
- 2 eggs
- 1 cup crushed salted cracker
- 5 tablespoons vegetable oil
Directions See How It's Made
- In a bowl, combine egg and soup mix.
- Crumble beef into 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.
- 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 (we used an electric frying pan) cook meatballs in oil for about 15 minutes, turning to brown on all sides, or until the meat is no longer pink and coating is brown.
- Cook and prep time is aproximate.