By Olha on February 17, 2004
Photo by Susie D
Photo by Susie D
"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."
Serving Size: 1 (971 g)
Servings Per Recipe: 1
"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:)"
"We enjoyed these quite a bit. They were a little trouble to roll as the meat mixture was very wet & sticky. I also ended up with 20 meatballs so I must have made them larger than suggested. (Mine ended up about walnut size.) I did skip the eggs at the end. I just rolled the meatballs in cracker crumbs. Also, I took the photo as soon as they came out of the pan and you really can't see the cheese center, but I found that by the time they were served the cheese had set back up a bit and was very visible. I think I might try adding some diced jalapeno next time to the cheese mixture....I think it would be a good option. Thank you for sharing your recipe! "