I have a question for you…
How do you feel about balls? (Sorry, I couldn’t resist and apparently I have the humorous mindset of a 10 year-old boy) I am talking about meatballs, people. Little succulent morsels of meaty heaven.
I have to admit that while growing up meatballs held a firm place on the list of “God, that’s gross” menu items. I actually remember, several years ago, the first time (and last for a long, long while) that I tasted meatballs. It was a beautiful summer afternoon and we were attending a potluck at a local park. I remember standing in a long line of people anxiously awaiting our turn at an all-out nosh fest of all-American potluck fare. I approached the buffet server and peered down into what appeared like a pool of grease with tiny little porcupines swimming for their dear lives. Ech. Meatballs, anyone? I don’t think so.
Well, I grew up and slowly embraced the “meat mixture formed into little balls” concept. Trial and error along with a teensy bit of experience in the kitchen has enabled me to experiment with ingredients resulting in some pretty tasty balls. (Sorry. The 10 year-old is rearing his ugly head again.) These are not your general, run of the mill, ball of meat. These have cheese. White cheddar cheese. Melted inside the meatball. Lord, help me.
Here it is…
Easy Cheesy Meatballs
- 1 lb. hamburger
- 1/2 cup finely minced onion
- 2 tbs worcestershire
- 1/2 tsp. garlic powder (or more if you’re a garlic lover – I am.)
- 1 tbs. steak seasoning
- 1/2 cup shredded white cheddar
- 1/2 cup seasoned breadcrumbs
- 1 egg
- Preheat oven to 350 degrees.
- Coat cookie sheet with olive oil and place in oven while preheating.
- Mix above ingredients well, making sure to incorporate spices and cheese into mixture.
- Form into golf-ball sized meatballs and place 1 inch apart on preheated, greased cookie sheet.
- Bake for 15 minutes (until brown); turn balls over and cook for another 5 -10 minutes.
Eat your balls (again, sorry) with mashed potatoes and country gravy. Man, it’s good. Really good.