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Meet the Cook: When I serve these, my husband and sons, 6 and 9, are often fooled into thinking we're having plain meatballs until they cut into the flavorful filling inside. -Cathy Lendvoy, Boharm, Saskatchewan
This recipe is:
Contest Winning
With Johnsonville Italian Sausage.
Nutritional Facts 1 serving (3 each) equals 222 calories, 16 g fat (5 g saturated fat), 90 mg cholesterol, 396 mg sodium, 7 g carbohydrate, trace fiber, 13 g protein.
Originally published as Bacon Cheeseburger Balls in Country Woman September/October 1999, p29
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Reviewed on Aug. 08, 2011 by newhousewife10
Lots of prep time, but worth it! Delicious.
Reviewed on Dec. 14, 2010 by mindymoser1
I loved these meatballs. I used the leftovers with spaghetti. Delicious!
Reviewed on Nov. 28, 2010 by EekCoyIck
We had high hopes for these meatballs... we tried to fry some and bake some but no one in our home liked them.
Reviewed on Nov. 23, 2010 by mindymoser1
I made this recipe with ground turkey instead of beef and baked them instead of frying. They were tasteful and my family liked them.
Reviewed on Sep. 26, 2010 by mjlouk
I followed the suggestion of another reviewer and baked these instead of frying them. They were really good. I think next time I would either skip the breading or just use panko crumbs. Less hassle than crushing up the saltines.
Reviewed on Apr. 28, 2010 by diamondwhite.s
Loved the texture on the outside! Meat balls were very tasty. Family loved them.
Reviewed on Jul. 07, 2008 by Joscy
I'd like to suggest try baking them instead of frying in a 375 degree oven for 15-20 minutes (+/-).
Reviewed on May. 15, 2008 by jl_calkins
We didn't care for these meatballs. Cooking them in oil made them soggy and very greasy.
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