Saturday night’s dinner was SOMEWHAT unplanned.
However, I had ingredients leftover from my meatloaf and Deconstructed Cheeseburgers, and decided to make Cheeseburger Meatballs, by combining two recipes:
The first: THIS RECIPE for Bacon Cheeseburger Meatballs via I Breathe, I’m Hungry.
P.S. This blog features extremely creative meatball recipes every Monday for “Meatball Monday.” CHECK IT OUT!
While browsing around the web this weekend, I discovered a recipe for Burger Balls, courtesy of DJ Foodie, and decided to utilize this method, which involved sticking the cheese INSIDE the meatball!
This recipe was pretty easy to throw together, and utilized mostly leftover ingredients.
- 1lb. ground beef
- seasonings and salt+pepper
- almond flour
- 2 eggs
I first combined the ground beef, the seasonings, about a half-cup to a cup of almond flour (you can always add more, but cannot take out!), and eggs. Mix everything together, and you’ve got your meatballs.
I then cut my leftover Wisconsin beer cheese into cubes, and placed a cube of cheese inside each meatball. The meatballs were rolled up, and baked in the oven for 20-30 minutes.
When the meatballs were cooled, they were topped with bacon and pickles.
Dipping sauces for these Cheeseburger Meatballs could include ketchup, mustard, mayo, barbecue sauce, etc. I used leftover Jack Daniel’s spicy mustard.
I Breathe, I’m Hungry suggests using a sauce containing mayo, sugar free ketchup, dijon mustard and dill pickle juice or relish.
These meatballs were served up with some baked carrot fries and a little bit of potato salad. I sliced some baby carrots in half, coated them with olive oil and seasoning, and baked them for about 20 minutes.
Another “burger night,” and a great way to use up some leftover ingredients — and get another creative meal out of the fridge!