Bacon Cheeseburger Meatballs

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These Bacon Cheeseburger Balls are all that you love about cheeseburgers wrapped into a heavenly little meatball! Goodness hello, why not attempt my Cheeseburger Soup in the event that you end up cherishing every one of these flavors? Or then again look at all my Appetizers!

These sweet little chunks of bliss couldn’t be more enjoyable! They are stacked with the entirety of the flavors we love in a cheeseburger… ground hamburger, bacon, and cheddar! Yet, rather than a muddled burger, it’s a perfect little meatball that you can eat in one chomp! However, don’t do that. Make certain to take a chomp so you can see the heavenly ooey gooey cheddar inside first. It’s a particularly fun amazement!

You start with the essentials for this formula, implying that you have meat, egg, and squashed saltines (rather than bread). From that point is the place where things get insane! We added cooked bacon, onion soup blend, and a cheddar curd to the center! On the off chance that you don’t approach cheddar curds you could pick your number one cheddar and shape it and afterward place it in the meatball. Just purchase a square of your #1 cheddar and slash it into 1/2 inch solid shapes. You will require around 15 3D shapes.

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INGREDIENTS

MEAT MIXTURE

  • 1 large egg
  • 1 envelope onion soup mix
  • 1 pound ground beef

CHEESE

  • 1 cup cheese curds (or about 16 pieces)

COATING

  • 2 large eggs
  • 1 cup crushed Saltines, about 30 crackers
  • 4 bacon strips, cooked and crumbled

FRYING

  • 5 tablespoons canola oil

INSTRUCTIONS

  1. In a large bowl, combine egg and soup mix. Crumble ground beef over mixture and mix well.
  2. Divide into 14-16 portions.
  3. Add cheese curds to the center of each meatball making sure it is completely inside and covered with meat. Reshape into a ball.
  4. In a shallow bowl, beat eggs for coating. Place cracker crumbs and crumbled bacon in another bowl. Dip meatballs into eggs, then coat with bacon crumbs.
  5. Heat oil in a large cast-iron over medium heat. Cook meatballs until meat is no longer pink and outside is golden brown, 10-12 minutes. Flip meatballs over often so each side browns.

RECIPE NOTES

  • Scallions make a great garnish because there is onion soup mix in the recipe, but they are not necessary.