Sean
Meat Mixture
-1.5 lbs any roast meat (I just get whatever is on sale since the bacon provides the fat)
– 0.5 lbs bacon
– Some spicy item, red pepper flakes, thai chili, etc.
– 3 eggs
– Bread crumbs until the right consistency (I really would just be guessing but maybe 1/4 cup?)
– Garlic or garlic powder
– Minced onions (optional)
– Penzey’s Mural of Flavor spice mixture (again guessing 1 tablespoon)
– Salt/Pepper (again, guessing 1 tablespoon)
– 1 block of cheddar cheese, cubed
Braising fluid:
– More Garlic (fresh this time)
– More Onions (I like slices in the broth)
– Beef Broth (1 carton…?)
– 1 Jar of pasta sauce (usually garlic)
- Make single layer of onion (thin slices) soaking in some broth in a casserole dish.
- Mix meat mixture, then form balls around the cheese cubes. Set on top of onions in casserole dish.
- Pour rest of broth over meatballs, then top with sauce.
- Bake at 400, roughly 45 minutes (internal temp of meatballs at 145)