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Bacon Cheeseburger Balls

The first time I served these, my husband and kids thought we were having plain meatballs. Then they cut into the flavorful filling inside! —Cathy Lendvoy, Boharm, Saskatchewan
  • Total Time
    Prep: 25 min. Cook: 10 min.
  • Makes
    3 dozen

Ingredients

  • 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 bacon strips, cooked and crumbled
  • COATING:
  • 2 large eggs
  • 1 cup crushed saltines (about 30 crackers)
  • 5 tablespoons canola 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 eggs for coating. Place cracker crumbs in another bowl. Dip meatballs into eggs, then coat with crumbs.
  • Heat oil in a large cast-iron or other heavy skillet over medium heat. Cook meatballs until meat is no longer pink and coating is golden brown, 10-12 minutes.
Nutrition Facts
1 ball: 75 calories, 5g fat (2g saturated fat), 27mg cholesterol, 137mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 4g protein.

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Reviews

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Average Rating:
  • NCMtnrose
    Oct 31, 2019

    Very good. Instead of cheddar I used shredded Velveeta. And I DID "deep fry". Instead of just 5 tablespoons, I put about 1.5"-2" of oil in the pan.

  • JulieGr
    Mar 27, 2019

    So are these pan fried or deep fried? The recipe is not clear.

  • bonito15
    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
    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
    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
    Sep 28, 2014

    wonderful

  • asnunez
    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
    Sep 7, 2014

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

  • rtie
    Sep 7, 2014

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

  • Natalie Knerr
    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!