I have since made these once for a potluck dinner at my kid’s school for one of their sports banquets. Everyone thought they were just regular meatballs…that are always on the buffet line…until they tried them. I got mixed reviews at first, but overall everyone was really excited about them. I went home with an empty crock pot so that’s always a good sign as far as I’m concerned. I even had to share the recipe with a few of the moms and dads before I left. Check out what they are saying about this recipe over at Spend With Pennies:
“I think I could eat 100 of these. Yummy!”
When I make these for a potluck dinner, I usually at least double the recipe. I guarantee they are going to go quick!
Ingredients
1½ pounds lean ground beef
2 tablespoons onion, finely chopped
1 egg
⅓ cup panko bread crumbs
½ cup grated cheddar cheese
½ teaspoons fresh ground black pepper
1.5 oz cheddar, cut into 10 small cubes
1 cup prepared Kraft macaroni and cheese, chilled
2 tablespoons Sweet Baby Ray’s barbecue sauce (optional)
Instructions
Preheat oven to 375.
Combine beef, onion, egg, panko bread crumbs, shredded cheese and pepper. Mix just until combined (over mixing will create tough meatballs).
Divide meat into 10 equal pieces. Squish each piece of meat into a thin circle. Top with 1 slightly heaping tablespoon of macaroni (as much as can fit) and 1 cheddar cube.
Fold sides up pinching to seal and form into a meatball. Place meatballs on a parchment lined pan and brush with barbecue sauce.
Bake 24-26 minutes or until the center of each meatball reaches an internal temperature of 160 °F.
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Quick Tip: Use your own homemade BBQ sauce.
Thanks again to Spend With Pennies for this unique recipe.