Bacon Cheeseburger Balls Recipe
Bacon Cheeseburger Balls Recipe photo by Taste of Home
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Bacon Cheeseburger Balls Recipe

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When I serve these, my husband and kids are often fooled into thinking we're having plain meatballs until they cut into the flavorful filling inside! —Cathy Lendvoy, Boharm, Saskatchewan
TOTAL TIME: Prep: 25 min. Cook: 10 min.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Cook: 10 min.
MAKES: 12 servings


  • 1 large egg
  • 1 envelope onion soup mix
  • 1 pound ground beef
  • 2 tablespoons all-purpose flour
  • 2 tablespoons 2% milk
  • 1 cup shredded cheddar cheese
  • 4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 2 large eggs
  • 1 cup crushed saltines (about 30 crackers)
  • 5 tablespoons canola oil

Nutritional Facts

3 each: 222 calories, 16g fat (5g saturated fat), 90mg cholesterol, 396mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 13g protein.


  1. 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.
  2. Shape cheese mixture into 36 balls. Shape one beef portion around each cheese ball. In a shallow bowl, beat eggs. Place cracker crumbs in another bowl. Dip meatballs into egg, then coat with crumbs.
  3. 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.
Originally published as Bacon Cheeseburger Balls in Country Woman September/October 1999, p29

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bonito15 User ID: 6959830 261946
Reviewed Mar. 1, 2017

"love these the only thing I changed was to use a cheese cracker for the coating just to add a different level of flavor loved it"

abashu User ID: 6784654 225664
Reviewed Apr. 30, 2015

"Very good, I used bacon bits to cut down on fat and calories. I omitted the second egg and rolled them in bread crumbs."

trdenton User ID: 5521938 71330
Reviewed Oct. 19, 2014

"These were SUPER yummy, however to say 25 minutes for prep is not accurate at all! It took almost 45 minutes just to make the meatballs then another 30+ to cook. Make sure you allow plenty of time for the prep!"

dalajohnson User ID: 824065 58459
Reviewed Sep. 28, 2014


asnunez User ID: 2408742 25398
Reviewed Sep. 7, 2014

"We did NOT care for these at all! Ours turned out SUPER oily even with 93% lean ground sirloin. We also thought the bacon (used center-cut) took over the flavor a bit. Sorry to say, but we WILL NOT be making these again."

peanutlilo User ID: 4299185 69433
Reviewed Sep. 7, 2014 Edited Mar. 24, 2017

"Can you use regular milk instead of 2 percent milk because we only drink regular milk"

rtie User ID: 7674700 71329
Reviewed Sep. 7, 2014

"They were good MY GRANDSONS liked them for snacks ~ they said a little more bacon!"

Natalie Knerr User ID: 5948659 30049
Reviewed Sep. 7, 2014

"These are sooo good. I have made them with cheese cracker crumbs on the outside and baked them. My husband DEVOURS them!"

aug2295 User ID: 4631582 21405
Reviewed Feb. 3, 2013

"I suspect the one star people did something wrong. This was really good, not at all dry."

Rockamama User ID: 1263362 203285
Reviewed Oct. 31, 2012 Edited Mar. 24, 2017

"If you make them regularly, I don't see how the family could be "often fooled" into thinking that they're plain meatballs. I made these last night and my family said the bacon should have been left out."

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