Bacon Cheeseburger Balls
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
SERVINGS
|
12
|
CATEGORY
|
Main Dish
|
METHOD
|
Other stovetop
|
PREP |
25 min. |
COOK
|
10 min.
|
TOTAL
|
35 min.
|
INGREDIENTS
- 1 egg
- 1 envelope onion soup mix
- 1 pound ground beef
- 2 tablespoons all-purpose flour
- 2 tablespoons milk
- 1 cup (4 ounces) shredded cheddar cheese
- 4 bacon strips, cooked and crumbled
- COATING:
- 2 eggs
- 1 cup crushed saltines (about 30 crackers)
- 5 tablespoons vegetable oil
DIRECTIONS
In a large bowl, combine egg and soup mix. Crumble beef over mixture and mix well. Divide into 36 portions; set aside. In another large 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, cook meatballs over medium heat in oil for 10-12 minutes or until the meat is no longer pink and coating is golden brown. Yield: 3 dozen.