Meatball Appetizer we call
”Cheesy Meatballs”

These are so good - you’ll be asked for the recipe!

These Cheesy Meatballs have a bit of spicy kick, but then smooth down right away with a cheddar center.

Fun and easy to make ahead of time, have them in the fridge, all ready to fry. They’re ready to serve after a quick dip.

Have fun with serving sauces - we love traditional cocktail sauce, but the sky’s the limit.


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These meatballs are positively addicting. The meat is flavored with horseradish and more, then wrapped around cheddar cheese, and fried. Better make a bunch - it’s a huge hit!



Portions/Servings

This recipe will feed 12 people, and will easily double or more. Read about Party Food Quantities and how to plan for the right amounts.


Cheesy Meatball Appetizer Recipe Shopping List
for 12 People:
(figure 4 per person)

___1 pound 90/10 beef burger

___1/4 cup ketchup

___1/4 cup mustard

___1/4 cup prepared horseradish

___1/2 cup seasoned breadcrumbs

___1 egg

___1 small onion, finely chopped

___1 tablespoon powdered garlic

___2 teaspoons salt

___1 teaspoon pepper

___6 ounces of cheddar cheese, cut into 3/8” cubes

___oil for frying

Dipping Sauce:

___1 cup ketchup

___1 tablespoon mustard

___1 tablespoon prepared horseradish

___a couple drops of hot sauce (keep the bottle nearby)

Procedure:

The Day of the Party:

Combine the burger, ketchup, mustard, horseradish, breadcrumbs, egg, salt and pepper together.




Remember that you’re working with raw meat - keep it refrigerated when not in use.




Mix the meat very well - use an electric mixer if you want. It should be almost "pastey", not looking like burger or meatloaf. Mix Well.







Keep the cheese cold - it will be easier to cut up.





Stay to the 3/8” cut side, even if you’re tempted to use more.







You’ll have some leftovers from the cheese - slice them up and use them as a garnish for the dish when serving.




Now begin to form the meatballs.




Start by making a mini-patty, 1.5 inches around.




Place a cheese cube in the middle.




Wrap the meat around the cheese.




Seal it up nice and tight.




Roll it round your palms a few times.




Put the finished balls onto the plate that you’ve sprayed with veggie release spray, then into the freezer for 30-45 minutes.

OR - you can refrigerate them overnight and pop them in the freezer just before frying.




Prep up your cooking oil and bring it to 350°f




Carefully drop the balls, right from the freezer, into the hot oil. Keep the heat up. They shouldn’t take more than 90 seconds if the oil stays up to temperature.





Out they come, ready to plate and serve immediately.









Presentation: Your Eyes Eat First



We serve these in smaller batches because they are much better hot and fresh. Use your dipping sauce, and have a bottle of hot sauce on the table.




Leftovers:

We freeze them and use in meat sauces, tacos, etc. They won’t reheat very well as meatballs.


How about some Desserts?

Check out some Appetizers!

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