It was nice to reconnect with the woman who was once so close to me. I was there in the hospital with her when she had that baby. After that shower, we were once again inseparable, and still are. Now, when her and her family come over for dinner, I often serve these meatballs as a reminder of how we finally closed that gap that came in between us. They always get gobbled right up! Check out what they are saying about this recipe over at Spend With Pennies:
“I love the cheese in these! Great appetizer.”
You’re guests aren’t going to expect to find what’s inside these little balls of deliciousness.
Ingredients
1 pound lean ground beef
2 tablespoons minced onion
1 egg yolk
3 tablespoons Panko bread crumbs
1 teaspoon Worcestershire sauce
2 tablespoons Lingham’s Hot Sauce
salt and ground black pepper to taste
4 oz Velveeta cheese (or cheddar cheese) cut into 15 pieces
green onions for garnish (optional)
⅓ cup Lingham’s Hot Sauce
⅔ cup Sweet Baby Ray’s barbecue sauce
Instructions
Preheat oven to 400 degrees. Line a baking sheet with foil and spray with cooking spray.
Cut cheese into 15 small squares, set aside.
Combine onion, egg yolk, bread crumbs, Worcestershire sauce, Lingham’s Hot Sauce and salt & pepper. Mix until well combined. Add in ground beef and mix just until combined.
Divide beef mixture into 15 pieces. Flatten one piece, add a piece of cheese in the middle and wrap the beef around the cheese sealing it as best you can.
Bake 15-18 minutes. (Don’t worry if you see the cheese leaking out, there will be lots more inside)!
Combine sauce ingredients in a saucepan and bring to a boil over medium heat. Allow to boil 2 minutes while stirring. Add in meatballs and toss to coat. Serve warm!
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Quick Tip: Try with Swiss or provolone cheese.
Thanks again to Spend With Pennies for this super fun and fast recipe.