Cheese Stuffed Meatballs

We are into June and so I am in the first stages of using everything in the kitchen up, not replacing items and making use of things that have been overlooked.

These cheese stuffed meatballs came about through gazing into the fridge and trying to figure what to make for supper.

I served these with creamed potatoes and Kansas City Barbecue Sauce.

Cheese Stuffed Meatballs, poke them and let the cheese ooze out!

Cheese Stuffed Meatballs, poke them and let the cheese ooze out!

Cheese Stuffed Meatballs

  • 1/4 lb ground beef
  • six slices bread, crumbed
  • good dash of milk
  • salt
  • pepper
  • dollop of ketchup
  • dollop of burger relish (why did I ever buy that?!)
  • dash of dried parsley leaves
  • dash of garlic seasoning
  • 6 cubes of cheese – about 1/4 inch square

Let the breadcrumbs bathe in the milk, it did Cleopatra good and it is equally good for breadcrumbs destined for meatballs.

Once the breadcrumbs have absorbed the milk (if you do it in advance it means that the breadcrumbs hold the milk, whereas if you add the milk to the rest of the ingredients it gets a bit sloppy) add everything else.

Mix well, and if it is a bit sloppy add another slice of crumbed bread, or if it is too dry add a little more liquid, such as ketchup or milk.

Divide into six.  Form a patty shape and set a cube of cheese in the centre then roll into meatballs.

Bake at 350 degrees for approximately 20 to 25 minutes (it depends on the size of your meatballs).

Serve however you choose; on a bun or in a sauce.