Cheesy Lamb Cups
Taste of Home
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Something between a meat ball and meatloaf, these ground lamb balls bake in muffin cups in no time. The cheesy sauce is the perfect topper.
SERVINGS: 6
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 15 min. Bake: 20 min.
Ingredients:
- 1 envelope onion soup mix
- 1/3 cup dry bread crumbs
- 1 cup evaporated milk
- 2 pounds ground lamb
- 4 ounces cheddar cheese, cut into 12 cubes
- 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
- 1/2 cup milk
- 1 teaspoon Worcestershire sauce
Directions:
In a small bowl, combine the soup mix, bread crumbs and evaporated milk. Crumble lamb over mixture and mix well.
Press half of the mixture into 12 greased muffin cups, filling each half full. Press one cube of cheese into the center of each cup. Cover with the remaining lamb mixture, mounding each slightly. Bake at 375° for 20-25 minutes or until a meat thermometer reads 160°.
Meanwhile, combine the soup, milk and Worcestershire sauce in a small saucepan; heat through, stirring until smooth. Serve over lamb cups. Yield: 6 servings.