(originally made 2/2011)
Tim is a bacon cheeseburger addict. They know him by first name at
the Burger King drive through. I get tired of burgers on the grill,
and this recipe that Salsa posted was a great twist on the flavors and I
didn't have to stand outside in the heat and cook :)
The end result on these were a little dry, totally my fault. I
bought 90% lean burger, and though it crossed my mind to cut the
breadcrumb back, in the end I didn't. I probably should have pulled
them a minute or two earlier. The flavors are fantastic. I used
Heinz yellow mustard and Heinz ketchup. Jake loves string cheese, we
always have it in the house, so I cut those up. I tossed all the
meatball ingredients into a ziploc bag to mix, I hate mushing raw meat
with my hands. I used a cookie scoop, and next time I'll go down one
size :) We ate them on sub rolls topped with more ketchup and a
slice of bacon. I would have loaded mine up with lettuce, tomato and
onions if I had them on hand. So good! Thanks so much to Salsa for
sharing the recipe!
* Exported from MasterCook *
Bacon Cheeseburger Meatballs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb. ground beef
1 c. oats or bread crumbs -- used seasoned bread crumbs
1/3 c. ketchup
2 T. mustard
1/2 t. paprika -- garlic powder, Italian seasoning and pepper (omitted)
4 oz. cheddar cheese -- cut into small cubes (about 24)- used string cheese
1/2 lb. bacon -- diced, crisped and de-greased
1. In a large mixing bowl, combine all ingredients except cheese and bacon.
Combine with hands.
2. Using about a golf-ball sized amount of meat mixture, press flat on a
plate or countertop. Place one cube of cheese and a bit of the bacon in the
center and roll meat into a ball around the cheese and bacon.
3. Place meatballs on a baking sheet and press any of the leftover bacon
into the top of each meatball.
4. Bake at 350 degrees for 25-30 minutes, until meat is fully cooked.
Serve with your favorite burger toppings for dipping, if desired.
NOTES : Salsa, TOH