Cheddar Meatballs Recipes

CHEESE MEATBALLS

Steps:

• In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. , Bake at 400° for 12-15 minutes or until the meat is no longer pink; drain.

BARBECUE-CHEDDAR MEATBALLS

Steps:

• Heat oven to 375ºF.
• Combine tomatoes, onion powder and 3/4 cup barbecue sauce in slow cooker sprayed with cooking spray; cover with lid. Cook on HIGH until ready to add the meatballs.
• Meanwhile, cover 2 rimmed baking sheets with foil; spray with cooking spray. Mix meat, eggs, cracker crumbs, cheese and remaining barbecue sauce just until blended. Shape into 72 small meatballs, using about 1 Tbsp. meat mixture for each meatball. Place on prepared baking sheets. Bake 15 min. or until done.
• Add meatballs to slow cooker; stir to evenly coat with sauce. Reduce heat to LOW to keep meatballs warm until ready to serve right from the slow cooker.

BBQ, BACON, AND CHEDDAR MEATBALLS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Place a cooking rack on top of a baking sheet.
• Combine ground beef, bread crumbs, onion, egg, Worcestershire sauce, steak seasoning, salt, and pepper in a bowl; mix until combined. Shape mixture into 8 meatballs, forming each one around a cube of Cheddar cheese. Wrap each meatball with 1/2 slice of bacon and place seam-side down on the cooking rack, leaving 1 to 2 inches between each one.
• Bake in the preheated oven for 20 minutes. Reduce heat to 375 degrees F (190 degrees C) and continue baking until meatballs are browned, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
• Remove from oven and drizzle meatballs with barbecue sauce.

CHEDDAR STUFFED MEATBALLS

Steps:

• In a small bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Divide into eight portions. Shape each portion around a cheese cube., Place meatballs in an 8x4-in. glass loaf pan coated with cooking spray; top with soup. Bake, uncovered, at 350° for 25-30 minutes or until meat is no longer pink.

GRILLED CAJUN CHEDDAR MEATBALLS

Steps:

• Chop the onion and scallions. Mince the garlic. Remove casings from sausages (if necessary). Cut sausage into chunks and chop finely in a food processor.
• In a small mixing bowl, prepare the remoulade sauce by mixing the mayonnaise, chopped scallions, 3 cloves chopped garlic, lemon juice, mustard, parsley, horseradish sauce, and chili sauce. Whisk well and season with salt and pepper. Refrigerate until ready to use.
• Heat the oil in a small skillet and add the onions and 2 cloves chopped garlic. Sautee for about 3 minutes or until onion is translucent.
• In a large bowl, whisk the egg, milk and Worcestershire sauce. Add the breadcrumbs and cheese and mix well.
• Add the onion mixture, chopped sausage, and ground beef to the bowl, season with salt and pepper, and mix well.
• Divide mixture into 8-12 sausage-shaped portions. Insert a metal skewer into each portion so that the tip of the skewer is almost at the top of the meat. Bamboo skewers may be used but should be soaked well in cold water first.
• Prepare a medium-hot grill. Grill skewers for 6-8 minutes, uncovered if using a charcoal grill. Turn gently using tongs to cook all sides.

CHEDDAR STUFFED MEATBALLS WITH SAUCE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper and place it in the oven.
• Stir cranberry juice, cranberries, and maple syrup together in a skillet; bring to a boil. Reduce heat to low and simmer until cranberries burst, about 10 minutes.
• Pour cranberry mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Season pureed cranberry sauce with salt and pepper.
• Stir veal, egg, bread crumbs, and rosemary together in a bowl. Season meat mixture with salt and pepper.
• Shape meat mixture into balls by pressing the meat around the Cheddar cheese cubes. Place meatballs on prepared baking sheet.
• Bake meatballs in the preheated oven until meat is cooked through and cheese is melted, 8 to 10 minutes. Serve meatballs with cranberry sauce.

CHEDDAR MEATBALLS

Steps:

• Preheat oven to 350 degrees.
• Saute onion in olive oil on low-med heat until translucent, about 5 minutes Add minced garlic and saute one minute more. Set aside.
• In large bowl, beat egg. Add the cracker crumbs, seasonings, onion and garlic and mix well with fork. Crumble the ground beef into the bowl and gently mix with hands, being careful not to "overwork" it, as this can cause tough meatballs.
• Place a cooling rack in a cookie sheet with sides or large baking pan. shape mixture into 1 1/2 inch balls and place on rack. Bake at 350 for 25 minutes.