Pin on Recipe BoxMeatballs
Preheat oven to 400 degrees. Chop Mushrooms. Chop Bacon. Chop Jalapeño. Add mushrooms, bacon, jalapeño (if using), onion powder, minced garlic, and cayenne pepper to ground turkey. Mix together well. Chop cheddar cheese into 1/2-inch cubes. Make meatballs about the size of a golf ball (about 2 inches round).
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Mix again. Line a cookie sheet with parchment paper. Using a tablespoon measure, scoop out heaping spoonfuls and shape into balls with your hands (mixture may be very soft) and place on lined cookie sheet. Bake in oven for 30 minutes, or until done through. Sprinkle remaining cheese on top.
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Preheat the oven to 400°F. Line a baking sheet with foil and spray with non-stick spray. Combine the meat, egg, breadcrumbs, cheese, salt, garlic, onion, black pepper and parsley in a bowl. Stir just until combined, do not over mix. Add a Tablespoon or two of water as needed to keep a wet mixture.
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Bake for 15 minutes. While the meatballs are cooking, cut five strips of bacon into 5 equal pieces per bacon strip. Cook in a skillet over medium heat. Remove and set aside until cool enough to handle. Cut each piece of cheese into 6 rectangles. Halve the 12 cherry tomatoes (or more if you end up with more meatballs).
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Prep Time: 5 mins. Yields: 22. RATE THIS RECIPE. ( 292) Create your free account or log in to save this recipe. Score a touchdown with these tasty little balls made with seasoned ground sirloin.
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Add cheese and bacon; mix lightly but thoroughly. Shape cheese mixture into 36 balls. Shape 1 beef portion around each cheese ball. In a shallow bowl, beat eggs for coating. Place cracker crumbs in another bowl. Dip meatballs into beaten eggs, then coat with crumbs. Heat oil in a large cast-iron or other heavy skillet over medium heat.
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These cheeseburger meatballs reheat incredibly well! Remove the meatballs from the refrigerator. Simply place the meatballs in a baking pan, and cover with tin foil. Reheat at 350°F for 10-12 minutes, or until heated through. Top with your favorite burger toppings and serve immediately!
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Preheat the oven to 400º. Add all the ingredients (except the dressing) to a large bowl and mix together well. Roll into meatballs roughly the size of a golf ball. You can use a 1 1/2 tablespoon scoop to help make them all the same size. Place the meatballs on a parchment lined baking sheet and bake for 15 minutes.
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Place meatballs on a baking sheet and into the oven. While the meatballs are cooking, prepare the cheeseburger meatball fixings. Cut the cheese slices into fourths. Cut the grape tomatoes in half. Remove the stalk from the lettuce, or if the leaves are large, cut them into smaller sizes.
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Instructions. Place meatballs in a slow cooker and cover with remaining ingredients,except pasta/rice. Cook on low for 3-4 hours, stirring occasionally. Can be served over pasta or rice.
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Instructions. Preheat the oven to 375°F. Line a baking sheet with parchment paper. Combine all of the ingredients in a large bowl except for the cheese cubes. Mix until fully combined and divide the meat mixture into 16 equal portions. Flatten each portion and place a cube of cheese in the middle of it.
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Place Meatball ingredients in a bowl and use your hands to combine. Refrigerate for 30 minutes (firms up, easier to handle). If in a rush, add more breadcrumbs until mixture is roll-able. Scoop up heaped tablespoons and dollop onto work surface with the flick of the wrist. Repeat with remaining mixture.
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Add the breadcrumbs, eggs, salt, pepper, and onion powder. Mix everything together with your hands or a large spoon. Scoop and shape into small 1" meatballs and place on two foil lined baking sheets. Bake for 18 minutes. Remove meatballs from the oven and increase the oven temperature to broil. Top each meatball with a small square of cheese.
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Divide into 24 even pieces. Wrap each meatball around a piece of cheese. Roll into a ball ensuring all of the cheese is completely covered mixture. Place on a parchment lined pan and bake 25 minutes. Allow to rest 5 minutes before serving. Serve with sliced pickles, lettuce and tomatoes and dipping sauces.
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Instructions. Using a medium saute pan on medium heat, cook the ground beef and onions together until the beef turns brown. Season the beef with a pinch of salt and pepper. Remove from heat. Fill a deep fryer halfway with vegetable oil on 350 Degrees.
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Instructions. In a large bowl, combine egg and soup mix. Crumble ground beef over mixture and mix well. Divide into 14-16 portions. Add cheese curds to the center of each meatball making sure it is completely inside and covered with meat. Reshape into a ball. In a shallow bowl, beat eggs for coating.
