Cheddar Meatballs Food

STEAK 'N' BACON CHEDDAR MEATBALLS

Steps:

• In a large skillet, heat 1 tablespoon oil over medium heat. Add onion and bacon, and cook, stirring, until bacon has browned and onion is translucent, about 10 minutes. Using a slotted spoon, transfer onion and bacon to a plate and cool in refrigerator.
• Heat oven to 450 degrees. Use the remaining 2 tablespoons oil to coat a 9-by-13-inch baking dish.
• In a large bowl, combine steak, ground beef, cooled bacon and onions, cheese, eggs, bread crumbs and salt, and mix lightly but thoroughly by hand. To taste for seasoning, heat a small skillet and fry a chunk of the mixture until browned. Add salt and pepper to taste.
• Roll mixture into golf-ball-size balls, packing firmly. Pack snugly into the prepared dish, making even rows to form a grid. Roast for 20 minutes, or until firm and cooked through. (The center should be at 165 degrees.)
• Let cool for at least 5 minutes before serving.

BARBECUE-CHEDDAR MEATBALLS

Steps:

• Heat oven to 375ºF.
• Combine tomatoes, onion powder and 3/4 cup barbecue sauce in slow cooker sprayed with cooking spray; cover with lid. Cook on HIGH until ready to add the meatballs.
• Meanwhile, cover 2 rimmed baking sheets with foil; spray with cooking spray. Mix meat, eggs, cracker crumbs, cheese and remaining barbecue sauce just until blended. Shape into 72 small meatballs, using about 1 Tbsp. meat mixture for each meatball. Place on prepared baking sheets. Bake 15 min. or until done.
• Add meatballs to slow cooker; stir to evenly coat with sauce. Reduce heat to LOW to keep meatballs warm until ready to serve right from the slow cooker.

BBQ, BACON, AND CHEDDAR MEATBALLS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Place a cooking rack on top of a baking sheet.
• Combine ground beef, bread crumbs, onion, egg, Worcestershire sauce, steak seasoning, salt, and pepper in a bowl; mix until combined. Shape mixture into 8 meatballs, forming each one around a cube of Cheddar cheese. Wrap each meatball with 1/2 slice of bacon and place seam-side down on the cooking rack, leaving 1 to 2 inches between each one.
• Bake in the preheated oven for 20 minutes. Reduce heat to 375 degrees F (190 degrees C) and continue baking until meatballs are browned, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
• Remove from oven and drizzle meatballs with barbecue sauce.

CHEDDAR STUFFED MEATBALLS

Steps:

• In a small bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Divide into eight portions. Shape each portion around a cheese cube., Place meatballs in an 8x4-in. glass loaf pan coated with cooking spray; top with soup. Bake, uncovered, at 350° for 25-30 minutes or until meat is no longer pink.

SAUSAGE-CHEDDAR BALLS

Steps:

• Preheat oven to 400 degrees. In a large bowl, whisk together flour, salt, pepper, cayenne pepper, and baking powder. Add cheddar and toss to coat. Add sausage, onion, and butter. With your hands, mix until well combined and roll mixture into 1-inch balls. Place balls, 1/2 inch apart, on a parchment-lined baking sheet. Bake until balls are golden and cooked through, 25 minutes. Serve warm.

CHEESE MEATBALLS

Steps:

• In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. , Bake at 400° for 12-15 minutes or until the meat is no longer pink; drain.